Minted spinach and pea soup
SmartPoints® value per serving
Simple, satisfying and speedy, this bright vegie soup is perfect for the dinner rush. The fresh mint adds a delicious dimension that will have you begging for more
frozen green peas
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add garlic clove and cook for 30 seconds. Add peas, spinach and mint and cook, stirring, for 2 minutes.
- Add stock and bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until peas are tender. Using a food processor or stick blender, process until smooth. Season with salt and freshly ground black pepper. Serve with a mint sprig.
SERVING SUGGESTION: Smoked salmon toasts. Spread four 40g slices rye toast with ¼ cup (60g) light cream cheese and top with 120g sliced smoked salmon.