Pea, leek & mint soup
0
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Leek
1 medium
Onion
1 large
Vegetable stock cube
1 cube(s)
Peas, fresh or frozen
400 g
Japanese-style silken tofu
340 g
Mint, Fresh
1 tablespoon(s)
Parsley, fresh
1 tablespoon(s)
Chives, Fresh
2 tablespoon(s)
Lemon Juice, Fresh
1½ tablespoon(s)
0% fat natural Greek yogurt
2 tablespoon(s)
Pea shoots
1 serving(s)
Instructions
1
Mist a nonstick pan with cooking spray. Cook the leek and onion over a medium-low heat for 8-10 minutes, until tender. Add 500ml vegetable stock and bring to the boil.
2
Add the frozen peas and cook for 3-5 minutes until tender. Remove from the heat and add the tofu, a large handful each of fresh mint and fresh flat-leaf parsley, 2 tablespoons chopped fresh chives, and 1½ tablespoons lemon juice.
3
Use a stick blender to blitz until smooth. Season to taste then ladle the soup into bowls and swirl ½ tablespoon 0% fat natural Greek yogurt into each. Top with a handful of pea shoots, then season and serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.