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green pea, mint & ginger vegan soup

YOGI TIMES
YOGI TIMES
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green pea, mint & ginger vegan soup

Dice 1 onion. Peel 5 garlic cloves. Chop ½ red chili. Chop 2 tbsp fresh ginger.
Place them all in a blender. Add ¼ tsp of cumin powder. Add ½ cup water. 
Puree into a paste. 

Heat a large saucepan over a high heat. Add the onion puree mixture. Saute 
for 1 minute. Add 4 cups of frozen peas. Add 6 cups of water. Add a 1 tbsp 
salt. Stir well. Cover with a lid and bring to the boil.

Remove from heat and pour the soup into a blender. Add 1 handful of mint 
leaves. Puree until smooth. Pour the pureed soup back into the saucepan. 
Add the juice of ½ lemon. Add salt and pepper to taste. 
Mix well and serve in 4 individual bowls.

 

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