Fresh Garden Pea Soup

What You’ll need…

• 1½ tbsp extra olive or macadamia oil
• 20 gms butter
• 1 small onion, thinly sliced
• 1 garlic clove, finely chopped
• 1 litre or 4 cups organic chicken or vegetable stock
• 1 kg of fresh garden peas (frozen peas, defrosted are also ok if you are short on time)<
• ½ cup (firmly packed) mint, and extra  for garnish
• Plain sheep’s yoghurt, to serve
• Finely grated rind and juice of 1 lemon<

How to Make…

• Heat oil and butter in a large saucepan over medium-high heat, add onion and garlic and sauté until tender (3-4 minutes). Add chicken stock, season to taste, bring to the boil and cook for 5 minutes for flavours to develop, then add peas and simmer until just tender (3-4 minutes).
• Remove from heat, take out about ½ cup of peas with a slotted spoon (reserve for garnish), then add the mint, lemon rind and juice to remaining pea mixture.  Add to a blender or use a hand-held blender and blend until smooth, check seasoning – add a little Himalayan or sea salt if desired and serve hot topped with a spoonful of plain sheeps yoghutr, reserved peas and extra mint.
• Serve hot or cold – be sure to refrigerate for a couple of hours if you prefer a chilled soup, or even better, overnight to allow the flavours  to really develop.

For more health tips and delicious recipes, checkout my e-book, Eat Yourself Healthy. It's not just a healthy diet, but a way of life, so you can feel better than you have ever felt before .