Calming green soup
Ingredients
- 1½ tbsp vegetable oil
- 2 red onions, chopped
- 2 garlic cloves, finely grated
- 2 tsp cumin seeds
- 2 courgettes, roughly chopped
- 1 large potato, around 300g, peeled and roughly chopped
- 1.3 litres vegetable stock, made with a low-salt stock cube
- 250g frozen peas
- 400g baby spinach
- 20g mint, roughly chopped, a few leaves left whole (to serve)
- 150ml pot low-fat natural yogurt, to serve
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