Pea and mint soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 282.2
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 298.4 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 12.1 g
- Protein: 12.8 g
View full nutritional breakdown of Pea and mint soup calories by ingredient
Introduction
Adaptation of a recipe from a friend who adapted it from Jamie Oliver.If more protein needed, add silken tofu or cannelini beans before pureeing. Also good with a few caraway seeds, or use a leek instead of the onion. If you don't have mint, use a smaller quantity of another herb that you like.
Flavour improves with time in the fridge! Adaptation of a recipe from a friend who adapted it from Jamie Oliver.
If more protein needed, add silken tofu or cannelini beans before pureeing. Also good with a few caraway seeds, or use a leek instead of the onion. If you don't have mint, use a smaller quantity of another herb that you like.
Flavour improves with time in the fridge!
Number of Servings: 4
Ingredients
-
2 TB olive oil
2 onions, diced
2 carrots, roughly chopped
2 stalks of celery, roughly chopped
2 cloves garlic, crushed
6 cups vegetable stock
6 cups frozen peas
about a cup of mint leaves (or a double handful)
juice of half a lemon
salt and pepper to taste
Directions
1. Heat a large soup pot
2. Add olive oil and then onions, garlic, carrots and celery
3. Saute for 8-10 minutes until onions translucent
4. Add stock, bring to boil.
5. Add peas, return to boil.
6. Simmer for 10 minutes (or until peas tender)
7. Add mint and lemon juice, puree using a stick blender (or in a jug blender, your choice) until smooth enough for you. (if using tofu or beans for extra protein, also add those at this point ).
8. Add salt and pepper to taste, and extra stock if consistency is too thick for your taste - reheat to serving temperature if soup has cooled during pureeing.
Serve with toasted bagels and a side salad for a meal (or as is for a starter).
Serving Size: Four main meal servings or 6-8 if using as a starter
Number of Servings: 4
Recipe submitted by SparkPeople user PHRASER.
2. Add olive oil and then onions, garlic, carrots and celery
3. Saute for 8-10 minutes until onions translucent
4. Add stock, bring to boil.
5. Add peas, return to boil.
6. Simmer for 10 minutes (or until peas tender)
7. Add mint and lemon juice, puree using a stick blender (or in a jug blender, your choice) until smooth enough for you. (if using tofu or beans for extra protein, also add those at this point ).
8. Add salt and pepper to taste, and extra stock if consistency is too thick for your taste - reheat to serving temperature if soup has cooled during pureeing.
Serve with toasted bagels and a side salad for a meal (or as is for a starter).
Serving Size: Four main meal servings or 6-8 if using as a starter
Number of Servings: 4
Recipe submitted by SparkPeople user PHRASER.
