Pea, Potato, and Spring Onion Soup with Lemon Goat Cheese Drizzle
Ingredients
Goat Cheese Drizzle
- 4 oz Goat Cheese (substitute regular or non-dairy full fat Greek yogurt)
- ½ Lemon juiced, about 2 tsp
Instructions
- Heat the ghee in a sauce pan. When warm, add the spring onions and potatoes with black pepper. Sauté for about 5 mins, until fragrant, without scorching. Add ground cumin and temper until fragrant, about 1 minute. Stir in the stock, bring to a boil and simmer for 10 mins or until the potatoes are almost tender. Reduce heat to low.
- Stir in the peas and return to a boil. Cook for about 5-10 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in an immersion blender or in a food processor until smooth.
- Make the goat cheese drizzle by combining ingredients in a blender or food processor. Add more lemon juice, or water, to get to desired consistency.
- Serve warm in bowls. Drizzle with goat cheese blend, and scatter with mint and sliced spring onions as a garnish.
