Australia: Cold Pea Yogurt Soup

1. bring vegetable stock to a boil. Add the peas and cook in a closed saucepan over medium heat for 3 min.

2. rinse mint and shake dry. Add a handful of mint leaves (set a few leaves aside) to the peas form and blend everything together with a hand blender until fine. Allow the soup to cool.

3. Fold in 200 g yogurt and crushed garlic. Season the soup with salt, sugar, lime juice and cayenne pepper.

Stir through remaining yogurt and season with salt and cayenne pepper.

Divide soup evenly among bowls. Evenly spread a blob of cayenne yogurt on each. Cut remaining mint into strips and sprinkle on top.

Tip: Use creamy natural yogurt for an even finer result!

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