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

  • 1 medium onion, peeled and finely chopped

  • salt and freshly ground black pepper

  • 500ml vegetable stock

  • Rapeseed oil spray

  • Few sprigs of fresh mint (optional)

  • 2 tsp’s of Greek Yogurt (optional)

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© 2019 by Healthy Living with Sarah

*Whilst every effort has been made to ensure that all content shown in the recipes and in any articles (including exercise content)is correct, it should only be used as a guideline. If you are unsure as to whether any content is suitable for you, you should seek advice from a medical practitioner first.