Quick and Simple Pea Soup

Instructions:
Heat a couple of sprays of the oil in a large saucepan on low or medium heat, then add the onion and cook for 1-2 minutes until softened.
Add the peas and stock to the pan, then bring to the boil.
Cook for 5-8 minutes until all of the peas have floated to the top of the stock and are tender and the fresh mint (keep a couple of leaves for serving) and cook for a further 2 minutes.
Remove the pan from the heat. Using a stick blender, process the peas mixture until very smooth. If using a jug blender allow to cool for a few minutes before transferring, be careful of the steam as you pour.
Blitz until smooth and serve straight away. Decorate with a little yoghurt if using and a couple of mint leaves.
To make this dairy free and vegan omit the yoghurt
Serves 2
Prep time: 5 minutes
Cooking time: 10 minutes
Per portion
Calories: 158
Fat: 2.2g
Saturates: 0.3g
Carbs: 24.2g
of which sugars: 13.8g
Fibre: 11.7g
Protein: 11.3g
Salt: 0.67g
Ingredients:
-
400g frozen peas - petits pois or garden peas
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1 medium onion, peeled and finely chopped
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salt and freshly ground black pepper
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500ml vegetable stock
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Rapeseed oil spray
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Few sprigs of fresh mint (optional)
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2 tsp’s of Greek Yogurt (optional)