5spring onionspeeled and chopped (or a regular onion if you don't have spring)
1clovegarlicchopped
1cube vegetable stock or 3 teaspoons Marigold vegetable bouillon
750mlboiled water
500gramsfrozen peasor 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.