Spiced pea and avocado soup

Serves: 6
Course: Starter
Cooking Time: 0 hr 15 mins
  • 700g petits pois peas (frozen)
  • 2 ripe avocadoes, peeled and diced
  • 1 chicken stock cube
  • 1.2ltr water
  • ½ a green chilli, deseeded and diced
  • 4 tbsp low fat natural yoghurt
  • ½tsp garam masala or mild curry powder
  • Salt and pepper

1. Bring the peas, chicken stock cube and water up to the boil and cook for five minutes.

2. Meanwhile mix the yoghurt with the curry powder.

3. Blend the soup with the chilli and avocado.

4. Season and serve with the yoghurt dotted on top .

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford