It's much too hot to cook for hours let alone eat hot food, so this quick-to-make soup is in order since it's chilled and minty! Serves 4 as a starter or light lunch. Great with scones or bruschetta on the side, or perhaps kabobs for a dinner on the deck.
3 cups green peas, fresh shelled or frozen
1 cup chopped onions
1 cup shredded lettuce
20 fresh mint leaves, torn
salt & pepper
3 1/2 cups broth
1 cup plain yogurt
1 Tbsp butter or ghee
2 Tbsp snipped chives or green onions
Mix peas, onions, lettuce, mint leaves, salt, pepper and the broth in a pot. Heat to boiling; reduce heat and cover. Simmer until vegetables are tender, about 20 minutes. In batches, puree the soup in a blender until velvety smooth. Return to the pot and stir in the yogurt, butter and chives or onion. Serve hot garnished with a mint leaf and some sprinkled chives, or serve chilled with the same garnishes after refrigerating for up to 24 hours.
* FOR INDIVIDUAL DOSHAS
This is an excellent tri-doshic meal that is good for everyone. If you're watching your weight, reduce butter or ghee and yogurt to half the amounts.
2 comments:
not sure why the recipe says carrots and such, when those items are not listed in the ingredients list.
Hey, where did that come from! : P
I've removed the carrots since they aren't supposed to be there, thanks for letting me know.
: ) ~Claudia (Fran)
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