Pea, lettuce and mint soup
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Lettuce doesn't have to mean a salad. Just blend with these fresh ingredients for a light and creamy soup!
Ingredients
Olive oil
1 tbs
Brown onion
1 large, finely chopped
Garlic
2 clove(s), crushed
Iceberg lettuce
1 leaf, (small) shredded
Chicken stock
4 cup(s), (4 cups), reduced-salt
Sebago potato
400 g, peeled, chopped
Frozen green peas
2½ cup(s), (300g)
Fresh mint
½ cup(s), finely chopped
Skim milk
½ cup(s), (125ml)
Wholegrain bread
4 slice(s)
Instructions
1
Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and lettuce. Cook, stirring, for 2 minutes or until lettuce has just wilted.
2
Add stock and potato and bring to the boil. Reduce heat to medium low and cook, uncovered, for 10–15 minutes or until potato is tender. Add peas and mint. Cook for 2 minutes or until peas are tender. Remove from heat.
3
Using a food processor or stick blender, process soup until smooth. Return soup to low heat. Add milk and stir until heated through. Season with salt and freshly ground black pepper. Serve soup with toast.
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