Greek Vegetable Soup

Greek Vegetable Soup

 
Ingredients

450 ml/3/4 pint beef stock

100g/4 oz mixed vegetables, peeled and chopped

1 Egg yolk

300 ml/1/2 pint plain low-fat yogurt

Salt

Freshly ground black pepper

1 Tablespoon chopped mint leaves

Finely grated rind of 1 lemon

Preparation

Put the stock in a pan and bring to the biol. Add the vegetables, then lower the heat, cover and simmer for 10 minutes or until just tender.

Meanwhile, put the egg yolk in a bowl and whisk in the yogurt. Stir in 6 tablespoons of the hot liquid and mix well.

Add to the soup in the pan, stirring constantly, then heat through gently without boiling. Season with salt and pepper to taste.

Pour into 4 individual serving bowls, garnish with chopped mint and lemon rind and serve hot.

For Serves 4 Person