Easy
4 people
45 min
Ingredients
350 g fresh peas, shelled
2 potatoes
100 g Grana Padano
1 onion
700 ml vegetable stock
100 g low-fat plain yoghurt
1 bunch fresh mint
extra virgin olive oil
salt & pepper
Preparation
Fry the chopped onion in a pot with a drizzle of extra virgin olive oil. Add the peas and cubed potatoes, pour in the broth and cook over medium heat for 20-25 minutes.
When cooked, add a few mint leaves, season with salt and pepper to taste and, using an immersion blender, purée everything until the mixture is smooth and evenly blended.
Serve the creamy pea soup hot, with yoghurt and grated Grana Padano. Garnished with fresh peas and mint leaves.
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