Serves 6 - Cooking time: 35 min - Preparation time: 15 min

Ingredients

  • 30ml (2 tablespoons) olive oil
  • 1 brown onion, finely diced
  • 200g (3 medium) courgette, diced 300g (21⁄4 cups) fresh shelled peas or frozen 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 courgettes, 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.


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