The Slimming Foodie > Pea and mint soup with green chilli cheese toasties

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
Print Recipe
5 mins
15 mins

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!
The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.
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