Directions:
- Heat oil in a large saucepan on medium heat.
- Add the onion and cook until softened; add the garlic and cumin and cook a further 30 seconds.
- Add the peas and consomme and bring to the boi.
- Reduce the heat, cover and simmer for 10 minutes.
- Cool the soup and then puree (blender, food processor or immersion blender) until smooth.
- Mix the yoghurt and mint together in a small bowl and season to taste.
- Ladle the warm, room temperature or chilled soup (your choice) into abowls and top with a dollop of minted yoghurt and a few prawns.
- Serve with a wedge of lemon on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 420.93 Kcal (1762 kJ) | ||
| Calories from fat | 88.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.84g | 15% | |
|---|---|---|---|
| Cholesterol | 192.43mg | 64% | |
| Sodium | 1607.4mg | 67% | |
| Potassium | 1032.31mg | 22% | |
| Total Carbs | 38.59g | 13% | |
| Sugars | 15.47g | 62% | |
| Dietary Fiber | 12.22g | 49% | |
| Protein | 43.4g | 87% | |
| Vitamin C | 46.2mg | 77% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 93.5mg | 519% | |
| Calcium | 267.2mg | 27% | |
| Amount Per 100 g | |||
| Calories | 62.62 Kcal (262 kJ) | ||
| Calories from fat | 13.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.46g | 15% | |
|---|---|---|---|
| Cholesterol | 28.63mg | 64% | |
| Sodium | 239.13mg | 67% | |
| Potassium | 153.57mg | 22% | |
| Total Carbs | 5.74g | 13% | |
| Sugars | 2.3g | 62% | |
| Dietary Fiber | 1.82g | 49% | |
| Protein | 6.46g | 87% | |
| Vitamin C | 6.9mg | 77% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 13.9mg | 519% | |
| Calcium | 39.8mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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