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Pea soup with yogurt and mint

4 порції

0:35 год.

304 ккал.

Recipes from

  • Proteins10 g
  • Fats7 g
  • Carbohydrates26 g
  • Sugar9 g


2 table spoons sunflower oil Majola
2 cleaned and sliced onions
225 g cleaned and coarsely chopped potato
2 cleaned cloves of garlic
2,5 cm cleaned and chopped ginger root  
1 tea spoon grinded coriander
1 tea spoon grinded caraway
1 table spoon wheat flour
850 ml vegetable broth
500 g frozen green pea
2-3 table spoons chopped fresh mint
  Salt and fresh powdered black pepper
150 ml non fat natural yogurt
½  tea spoon corn  flour (starch)
300 ml nonfat milk
  yogurt for dressing
  Twigs of mint for decoration


1. Warm up oil Majola, put onion, potato and cook on small fire within 3 min. Add garlic, ginger, coriander, caraway, wheat flour and cook stirring for 1 min. Pour in broth, add pea, half of mint and bring to boil. Cook within 15 min.
Blend all in puree. Pour in the pot, salt, pepper according to your taste. Pour mixture of corn flour with yogurt.
Pour in milk and bring to boil stirring all the time. Cook on small fire within 2 min. Serve it hot strewing with the rest of mint.

Bon appétit

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