LIQUID PHASE - MINTED LEEK & PEA SOUP
- Number of Servings: 1
Ingredients
MINTED LEEK AND PEA SOUPIngredientsMetric/US11/4 lb medium leeks, trimmed and finely chopped2 lettuce hearts, roughly chopped20 mint leaves, roughly chopped1 tbsp low-fat spread1 tsp olive oil41/4 cups vegetable stock1/2 lb frozen peassalt and black pepper1/2 lb fat-free soft cheesesprig of mint and leek twist to garnish (optional)
CALORIES: 142
PROTEIN: 12.9 g
CARBOHYDRATE: 12.5 g
FAT: 4.5 g
Directions
1.
Place the leeks, lettuce, mint, spread and olive oil in a large pan.
Cook gently until softened-about 10-15 minutes.
2.
Add the vegetable stock and bring to a gentle simmer for 5 minutes.
Add the peas.
salt and pepper to taste.
Cook for 5 minutes.
3.
Transfer to a blender
puree until smooth .
Return to the pan
heat gently until warm
BUT DO NOT ALLOW TO BOIL.
4.
Serve garnished with a sprig of mint and twist of leek as desired
Serving Size: "SERVES 4" "WLS Portion: 1/2""Vegetarian"
Number of Servings: 1
Recipe submitted by SparkPeople user NATIVITY4ME.
PROTEIN: 12.9 g
CARBOHYDRATE: 12.5 g
FAT: 4.5 g
Directions
1.
Place the leeks, lettuce, mint, spread and olive oil in a large pan.
Cook gently until softened-about 10-15 minutes.
2.
Add the vegetable stock and bring to a gentle simmer for 5 minutes.
Add the peas.
salt and pepper to taste.
Cook for 5 minutes.
3.
Transfer to a blender
puree until smooth .
Return to the pan
heat gently until warm
BUT DO NOT ALLOW TO BOIL.
4.
Serve garnished with a sprig of mint and twist of leek as desired
Serving Size: "SERVES 4" "WLS Portion: 1/2""Vegetarian"
Number of Servings: 1
Recipe submitted by SparkPeople user NATIVITY4ME.
Nutritional Info Amount Per Serving
- Calories: 501.2
- Total Fat: 13.6 g
- Cholesterol: 8.0 mg
- Sodium: 1,400.5 mg
- Total Carbs: 72.5 g
- Dietary Fiber: 22.7 g
- Protein: 33.0 g
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