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.

Pea and Mint Soup

Overview

Serves 4

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.

 

  1. Chop the spring onions and dice the potatoes.
  2. Place all the ingredients in a large saucepan with a lid and bring to the boil. Simmer gently for 10 minutes.
  3. Blend the soup until thick and smooth.
  4. 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.

Serves 4

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

Top with coconut yogurt and toasted chopped nuts