Pea and Zucchini Soup with Yoghurt & Minted Almond Salsa

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
4-6 4-6
Pea and Zucchini Soup with Yoghurt & Minted Almond Salsa
Serve this superfood-packed soup as a light lunch or starter. The minted almond salsa adds a perfect crunchy texture to the smoothness of the soup.
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 30ml (2 tablespoons) olive oil
  • 1 brown onion, finely diced
  • 200g (3 medium) zucchini, diced
  • 300g (2¼ cups) fresh shelled peas or frozen garden peas
  • 4 cups (1 Litre) vegetable or chicken stock
  • 20g (1 cup) fresh mint leaves
  • A generous handful flat leaf parsley
  • 15ml (1 tablespoon) lemon juice
  • 125ml (1/2 cup) natural yoghurt, plus extra to serve
  • Sea salt flakes and freshly cracked black pepper
FOR THE MINTED ALMOND SALSA
  • 100g almonds, roasted and roughly chopped
  • A large bunch of mint, leaves picked and finely chopped
  • Several sprigs of fresh dill, roughly chopped
  • Zest of 1 lemon
  • 45ml (3 tablespoons) lemon juice
  • 60ml (1/4 cup) extra virgin olive oil
  • Sea salt flakes and freshly cracked black pepper

  • Method

  • 1
    Heat the olive oil in the Le Creuset 22cm Cast Iron Signature Round Casserole. Add the onion and sauté over a medium heat until softened, about 12-15 minutes. Add in the zucchini, season lightly, then cook for 3-4 minutes. Add the peas and stock, cover partially with the lid and simmer for 15 minutes.
  • 2
    Stir through the mint, parsley, and lemon juice. Using an immersion blender, puree the soup until smooth. Add the yoghurt and heat through gently.
  • 3
    Ladle into bowls and serve with extra yoghurt drizzled on top and a spoonful of minted almond salsa.