Pea and Mint Puree
Makes 6 portions if spreading on toast
Prep time: 5 minutes
Cooking time: 10 minutes
of which sugars: 4.3g
• 375g bag frozen garden peas
• 100g reduced fat cream cheese
• 1 vegetable stock cube
• 1 large tbsp handful of fresh mint leaves
• freshly ground black pepper
Place the peas and stock cube in a saucepan and just cover with water. Bring to the boil for 2-3 minutes.
Drain the peas, then allow to cool.
Place the peas, cream cheese, mint and a little black pepper in a blender and blitz until almost smooth.
Serve straight away or keep in the fridge for up to 24 hours.