Broccoli and Mint Soup with Fresh Hanini Cheeselet
Serves 4
Prep Time 7 mins
Cooking 40 mins
Level low
Ingredients
- Tablespoon Olive Oil
- Whole Broccoli
- 1 spoon Pinto’s Pride Chicken Spoon Stock
- Medium Onion
- 1 Garlic Cloves
- 1 Medium Sweet Potato
- A bunch of fresh mint
- 1 Teaspoon Dried mint
- 100ml Hanini Natural Yogurt
- 1 per portion Hanini Fresh Cheeselets
Cook the chopped onion and garlic over low heat in some olive oil. Add the chopped sweet potato you can leave the skin on[ and dried mint and cook for 5 minutes. Add the broccoli, stir and half the fresh mint. Add the stock cube and enough water to immerse the vegetables. Bring to boil on moderate heat. Once it comes to a boil, reduce the heat and cook for 10 minutes or until the vegetables are just soft. Do not overcook. Remove from heat and allow to cool. Add half the remaining fresh mint and the yoghurt and use a hand blender to puree.
Reheat to serve and add the remainder of the herbs. Serve in soup bowls with a fresh cheeselet and garnish with some mint leaves.
Recipe by Lea Hogg