Pea and mint soup with green chilli cheese toasties
BY:
Pip
PUBLISHED:
UPDATED:
This pea and mint soup is as quick as they come and tastes so good that you’d never know it only took you 15 minutes to make.
5 mins
15 mins
225 kcals
serves 2
PEA AND MINT SOUP WITH GREEN CHILLI CHEESE TOASTIES
This is a great recipe for those days when your cupboards are bare- if you’re like me you’ll always have peas in the freezer and at least an old onion hanging around and you can whip up this fresh-tasting soup so quickly! It’s a go-to for me when I’ve got unexpected guests coming or have just run out of other healthy options for lunch. It’s perfectly lovely without the green chilli cheese toasties, but I think they make it into something really rather special, and only use up 1/2 of your healthy extra A & B allowance! The recipe for the toasties is in the footnote.
Pea and mint soup
Servings: 2
This pea and mint soup is as quick as they come and tastes so good that you’d never know it only took you 15 minutes to make!Syn-free
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Ingredients
- Frylight
- 5 spring onions peeled and chopped (or a regular onion if you don’t have spring)
- 1 clove garlic chopped
- 1 cube vegetable stock or 3 teaspoons Marigold vegetable bouillon
- 750 ml boiled water
- 500 grams frozen peas or fresh if you want to!
- a small bunch of fresh mint
- salt and freshly ground black pepper
Instructions
- Place a large pan on high heat and spray with Frylight. Add the chopped onions and garlic and sautee for about 5 minutes, stirring occasionally with a wooden spoon.
- Put the stock into a jug with the hot water. Stir until it’s dissolved.
- Add the stock and peas to the vegetables (if you are using frozen peas there is no need to defrost them).
- Stir and bring to the boil
- Reduce the heat, put the lid on and simmer for about 10 minutes.
- When the peas have softened, remove the pan from heat, season with salt and pepper and add the mint leaves.
- Using a blender (or hand blender) pulse the summer pea and mint soup until smooth.
- Garnish with a sprig of fresh mint (and fat free fromage frais if you fancy!)
Notes
Green chilli cheese toasties (these amounts serve 1): 1 slice wholemeal bread (from a 400g loaf) (this is ½ your Healthy Extra B for the day), 1 triangle Dairylea Light, 10g Reduced fat cheddar, grated (both cheeses together are half of your Healthy Extra A Allowance), 1 green chilli, finely chopped. Toast your bread, spread over the Daiylea and then sprinkle over the chopped chilli. Sprinkle over the grated cheddar, and grill for around 5 minutes until the cheese is lightly browned. Just a quick tip- whatever you do, don’t overcook the peas or this will start to taste flat- if you just cook them for ten minutes it really tastes like a fresh pea soup! If you want to spice it up a little more, add a chopped green chilli into the soup at the stage where you are frying the onions.
Tried this recipe?Mention @the_slimming_foodie or tag #theslimmingfoodie!
