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    Creamy Pea Soup with Mint, Yoghurt and Grana Padano

    4 people
    T345 min


    • 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


    STEP 1

    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.


    STEP 2

    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.

    STEP 3

    Serve the creamy pea soup hot, with yoghurt and grated Grana Padano. Garnished with fresh peas and mint leaves.