Pea and Zucchini Soup with Yoghurt and Minted Salsa

A balanced soup topped with yoghurt and a fresh mint and almond salsa for added crunch.

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

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.

Stir through the mint, parsley, and lemon juice. Using an immersion blender, puree the soup until smooth. Add the yoghurt and heat through gently.

Ladle into bowls and serve with extra yoghurt drizzled on top and a spoonful of minted almond salsa.

Recipe and Image by Di Bibby.