Pea soup with mint yogurt

Ingredients for 4 servings:

• 1 vegetable onion(s)
• 1 clove(s) garlic
• 300 g celeriac
• 1 carrot(s)
• 800 ml vegetable stock
• 300 g peas (frozen)
• 1 lemon(s)
• 1 cup Greek yogurt (10% fat)
• ½ bunch mint

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Dice the onion and sauté in a little coconut oil until translucent. Chop the garlic and add it. Dice the celery and carrot and sauté briefly. Pour in the vegetable stock and simmer for 5-10 minutes. Set aside 50g of the peas. Add the remaining peas and the juice of half a lemon and simmer for another 5 minutes. Then puree the soup until finely ground. If you like, you can pass the soup through a sieve. Finally, add the remaining peas and bring the soup back to a boil before serving. Briefly puree the yogurt with the chopped mint and a little lemon juice. When serving, place a dollop of the mint yogurt on each plate and garnish with a mint leaf.