John Myers
Ingredients for 4 servings:
- 1 spring onion(s)
- 2 cm ginger, fresh
- ½ lemon(s)
- 50 g mixed herbs, e.g. parsley, basil, coriander, mint and borage
- 500 g natural yogurt
- 300 ml vegetable stock
- 1 tsp honey
- salt and pepper
Instructions
Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes
cold soup with yogurt and vegetable broth
Remove any wilted parts from the spring onion, wash the onion, and peel the ginger. Finely chop both. Wash the lemon half in hot water and dry it. Finely grate the zest and squeeze out the juice. You’ll need both the juice and zest. Wash and dry the herbs, pick off the leaves, and finely chop them. Using a hand blender, thoroughly blend the yogurt with the stock, spring onion, ginger, herbs, lemon zest, 1 tablespoon of lemon juice, and honey. Season the soup with salt and pepper. Refrigerate for at least 1 hour. Then stir thoroughly, season again if necessary, and serve in 4 glasses.
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