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onion cumin frozen peas butter beans gingerroot vegetable stock fresh coriander mint lime yoghurt spring onions
Viewed: 67 - Published at: 9 years agoIngredients
- 1 medium onion, chopped
- 14 teaspoon cumin seed
- 200 g frozen peas
- 400 g butter beans, drained and rinsed
- 2 cm cube gingerroot, grated
- 700 ml vegetable stock
- 14 cup chopped fresh coriander
- 14 cup chopped of fresh mint
- 1 lime, juice of
- 2 tablespoons yoghurt
- 3 spring onions, chopped
Method
- Heat the oil and gently cook the onion and cumin until the onion is softened.
- Add peas, beans, ginger and stock and bring to boil.
- Add herbs and simmer for 5 minutes, stirring.
- Blend until smooth.
- Return to pan and add lime juice.
- Serve with a swirl of yoghurt, the spring onions and freshly ground black pepper on top.
- Also tastes good chilled.
