Pea, leek & mint soup
Calorie controlled cooking spray
Vegetable stock cube(s)
1 cube(s), 500ml stock
Peas, fresh or frozen
Japanese-Style Silken Tofu
Lemon Juice, Fresh
0% fat natural Greek yogurt
- 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.
- 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.
- 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.