Mixed Green Leaf Soup with Spicy Sweet Yoghurt
This heart-friendly soup uses Flora Cuisine in place of butter, which is also high in essential omega 3 and 7 thanks to its clever blend of rapeseed, linseed and sunflower oil and contains 45 percent less saturated fat than olive oil. It's available in all major supermarkets.
- Serves:
- 4
- Ready in:
- 15 to 30 mins
Ingredients
- 2-3 tbsp Flora Cuisine
- 1 large onion, peeled and finely chopped
- sea salt and freshly ground black pepper
- 15g pack fresh tarragon, stalks removed
- 1 bay leaf
- 3 x 75g bags watercress, washed
- 2 garlic cloves, peeled and crushed
- 1 Knorr vegetable stock cube made up with 900ml boiling water
- 60g low-fat natural yoghurt
- sprinkle of traditional madras curry powder
- 1 tbsp maple syrup or honey, optional
- 1 tbsp fresh chives, chopped, optional
Method
- 1
In a saucepan, add the Flora Cuisine and sweat the onion on a low heat for about ten minutes until soft and translucent. Add salt and pepper, tarragon, bay leaf, watercress and garlic.
- 2
Add the hot vegetable stock. Cover and cook for two minutes.
- 3
Liquidise the soup. Taste and add more seasoning if required.
- 4
Serve in hot soup bowls, with a drizzle of low-fat yoghurt, mixed with traditional madras curry powder and a little maple syrup or honey (optional). Sprinkle with chopped fresh chives if using.
Mixed Green Leaf Soup with Spicy Sweet Yoghurt was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 2-3 tbsp Flora Cuisine
- 1 large onion, peeled and finely chopped
- sea salt and freshly ground black pepper
- 15g pack fresh tarragon, stalks removed
- 1 bay leaf
- 3 x 75g bags watercress, washed
- 2 garlic cloves, peeled and crushed
- 1 Knorr vegetable stock cube made up with 900ml boiling water
- 60g low-fat natural yoghurt
- sprinkle of traditional madras curry powder
- 1 tbsp maple syrup or honey, optional
- 1 tbsp fresh chives, chopped, optional
- 1
In a saucepan, add the Flora Cuisine and sweat the onion on a low heat for about ten minutes until soft and translucent. Add salt and pepper, tarragon, bay leaf, watercress and garlic.
- 2
Add the hot vegetable stock. Cover and cook for two minutes.
- 3
Liquidise the soup. Taste and add more seasoning if required.
- 4
Serve in hot soup bowls, with a drizzle of low-fat yoghurt, mixed with traditional madras curry powder and a little maple syrup or honey (optional). Sprinkle with chopped fresh chives if using.
This heart-friendly soup uses Flora Cuisine in place of butter, which is also high in essential omega 3 and 7 thanks to its clever blend of rapeseed, linseed and sunflower oil and contains 45 percent less saturated fat than olive oil. It's available in all major supermarkets.
Mixed Green Leaf Soup with Spicy Sweet Yoghurt was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
