• 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 1 tb­sp medi­um cur­ry pow­der
  • 400g/14oz pota­toes, peeled & cut in­to chunks
  • 200g/7oz peas
  • 1lt/4 cups veg­etable stock/broth
  • 3 tb­sp fat free Greek yo­ghurt
  • Lemon wedges to serve
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion & gar­lic in a lit­tle low cal oil for a few min­utes un­til soft­ened. Add all the in­gre­di­ents to the slow cook­er, ex­cept the Greek yo­ghurt. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the pota­toes are ten­der but not com­plete­ly falling apart. Re­move 2 la­dles of soup and use a blender to blend this to a smooth con­sis­ten­cy. Re­turn the blend­ed por­tion to the rest of the soup.  Stir through the yo­ghurt, com­bine well, sea­son and serve.
  3. Fine­ly chopped red chill­ies make a good gar­nish for this soup if you want to add ad­di­tion­al ‘heat’.