Pea, leek and mint soup
0
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The secret ingredient to this luscious soup is silken tofu, which gives a silky, creamy texture whilst the peas and herbs pack a punch in flavour.
Ingredients
Leek
1 whole, thinly sliced (see tip)
Onion
1 medium, chopped
Vegetable stock cube
1 individual, gluten-free variety, to make 2 cups (500ml) stock
Frozen green peas
3⅓ cup(s), (400g)
Silken tofu
300 g
Fresh mint
½ cup(s), leaves
Fresh flat-leaf parsley
½ cup(s), leaves
Fresh chives
2 tbs, chopped
Lemon juice
1 tbs
99% fat-free, plain Greek yoghurt, unsweetened
2 tbs
Snow pea sprouts
10 g, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over medium-low heat. Cook leek and onion, stirring occasionally, for 10 minutes or until soft.
2
Stir in stock and peas and bring to the boil. Reduce heat, simmer for 5 minutes, or until peas are tender. Remove from heat and add tofu, mint, parsley, chives and lemon juice. Use a stick blender to blend until smooth. Season to taste with salt and pepper.
3
To serve, ladle the soup into 4 bowls and swirl 2 teaspoons yoghurt into each. Season with cracked black pepper and garnish with snow pea sprouts.
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