Healthy Harvest Gingered Pea Soup Recipe

1/2 to 1 Tbsp fresh grated ginger root (to taste)
1 Tbsp chopped spring onions, include green tops
1 Tbsp olive oil
1 lb fresh green peas
2 to 3 cups vegetable stock or broth
1/4 cup chopped fresh mint
1/4 cup plain yogurt

Put the ginger, spring onions, and olive oil in a soup pot over medium-low heat and let cook together for 2 to 3 minutes, stirring frequently.

When onions are softened, add the peas and cook, stirring frequently, for about 5 minutes.

Slowly add the vegetable broth, stirring as you go. Start with less stock, then add more if you want a thinner consistency.

Turn heat up and bring to a boil, reduce heat to low and simmer for 5 to 6 minutes, or until peas soften and become bright green; remove from heat.

Add the soup to a blender and puree until smooth, then return to a soup pot and re-heat, but do not boil.
Serve hot with a sprinkle of fresh mint and a dollop of yogurt on each serving.

Will serve 2 to 4.