Greek Vegetable Soup

450 ml/3/4 pint beef stock
100 g/4 oz mixed vegetables, peeled and
chopped
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

Put the stock in a pan and bring to the boil. 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. SERVES 4