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Justine Pattison

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Minted Pea Soup

soups & salads mint pea soup
Print Recipe
Delicious soup made from ingredients that you probably have knocking around the kitchen. Perfect for a light lunch or supper. Save calories by serving with plain breadsticks instead of toast; they are only around 25 calories each.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Servings 4
Calories 89

Ingredients

  • 1 small onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 500 g frozen peas
  • 2 mint stalks
  • 750 ml vegetable or chicken stock (made with 1 stock cube)
  • 1/2 tsp dried mint
  • flaked sea salt
  • ground black pepper

Instructions

  • Place the onions, garlic, peas and stock in a medium saucepan and bring to a simmer. Cook for 5 minutes, stirring occasionally.
  • Remove the pan from the heat, stir in the mint and blitz with a stick blender until smooth. Or leave to cool for a few minutes and blend in a food processor. Pass through a sieve for an extra smooth soup.
  • Season with salt and pepper and serve.

Notes

To freeze

Flat freeze the cooled soup in freezer bags.

To serve

Warm through gently in a large saucepan until thawed, then simmer until piping hot, stirring regularly.

Buy ‘QUICK & EASY’ Without the Calories: Low-Calorie Recipes, Cheats and Ideas for Every Day

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