Category :
Serves : 4
Preparation time : 5 minutes
Cooking time : 15 minutes
This soup is delicious in summer, topped with harissa sauce for a spicy twist.
Ingredients
Olive oil spray, 1 spray(s)
Onion, any type, 2 medium, finely diced
Garlic, 2 clove(s), crushed
Chicken stock, liquid, 700 ml
Green peas, 500 g
Fresh mint, 1 cup(s), roughly chopped
Harissa paste, 2 tablespoon(s)
Cooking instructions
Heat a large saucepan over a low heat and spray lightly with oil. Cook the onions and garlic gently for a few minutes until soft. Add chicken stock and bring to the boil. Add peas and bring back to the boil for 5–7 minutes.
Remove from the heat and allow to cool slightly. Add mint leaves and purée using a blender or hand-held processor. Serve topped with a swirl of harissa if desired. The soup will keep in the fridge for up to 4 days, but is best served immediately as its vibrant green colour will fade.
| Nutrition Details |
| Energy | 141.6 cal
592.0 kJ |
| Total Fat | 2.0g |
| - Saturated Fat | - |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | - |
| Total Carbohydrates | 18.2g |
| - Dietary Fibre | - |
| - Sugars | 10.5g |
| Protein | 10.0g |