Low-Fat Sweet Pea and Mint Soup
This soup is “low-fat” because it does not contain any cream like most western soup recipes call for. But if you prefer a creamier texture, you can add roughly 60ml of double cream after step 3 to thicken the soup. As I used the home-made vegetable broth (feel free to use store bought ones if you prefer) which I had made in advanced to make this soup, making the soup is a breeze … I just need to boil, blend and serve… an easy ‘peasy’ recipe, literally (can’t resist the pun :| )
I don’t usually love to eat peas, so this is an excellent way to make myself consume lots of peas because I think peas just taste better this way.
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Recipe from 500 Soups by Susananah Blake
600ml vegetable stock
1 tbsp olive oil
2 shallots, chopped
1 garlic clove, crushed
500g frozen peas
1 tbsp chopped fresh mint, plus extra to garnish
Salt and ground black pepper
Some good quality extra virgin olive oil (for drizzling) – optional
1. Heat oil in a saucepan. Add the shallots and cook gently for about 2 minutes.
2. Stir in the peas and vegetable stock. Bring to the boil, then remove from the heat.
3. Process the soup in a blender or food processor until smooth.
4. Stir in the mint, and season with salt and pepper to taste.
5. Pour the soup into serving bowls, garnish with mint leaves and extra virgin olive oil if preferred.
- You can serve the soup warm, or cold (leave to the soup to cool and then chill for at least 2 hours before serving).
- After step 3, check the consistency of the soup and stir in a splash of vegetable broth if necessary.
- You can also substitute other types of broth such as chicken broth.
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