Ingredients
1 tbsp oil
1 onion chopped
1 potato chopped
4 cups chicken stock
500 g frozen minted peas
1 cup Greek-style yoghurt
mint leaves, to serve
Method
Heat oil in a large saucepan on medium. Cook onion for 5 mins, or until softened. Add potato and stir to coat. Increase heat to high, add stock and bring to boil. Reduce heat to low and simmer for 15 mins, or until potatoes are tender. Add peas and simmer for 5 mins. Season to taste.
Using a stick blender, blend soup until smooth. Strain, discarding solids. Refrigerate soup until cold.
Stir through yoghurt and transfer to a container. Serve topped with mint leaves.
