This is a super speedy soup with just a handful of ingredients. It is the type of soup I make when there is little in my fridge. It just takes 10 minutes of cooking and then after a quick blend it is ready to eat. Thick and creamy tasting I like to drizzle over a little coconut yogurt to serve.
Preparation time: 5 minutes
Cooking time: 10 minutes
What’s Good About It?
Frozen peas make this a perfect speedy standby meal. Peas are actually a good source of protein and contain a decent amount of heart-healthy minerals, such as magnesium, potassium and calcium.
- Chop the spring onions and dice the potatoes.
- Place all the ingredients in a large saucepan with a lid and bring to the boil. Simmer gently for 10 minutes.
- Blend the soup until thick and smooth.
- Season with salt and plenty of pepper. Spoon into bowls and top with a little coconut yogurt and chopped nuts.
Nutrition per serving: 188kcal, Fat 1.7g, Carbohydrates 26g, Protein 11.5g
Did You Know?
For additional protein blend in some silken tofu or a can of butterbeans.
1 bunch spring onions chopped
2 new potatoes chopped
1/2 tsp crushed garlic
800ml vegetable stock
800g frozen peas
pinch of stevia or xylitol
squeeze of fresh lemon juice
plenty of black pepper
handful of fresh mint