This has to be one of my most favorite soups, developed in the summer but I eat all year round. If you have concerns about digesting peas skins then pass the soup through a sieve before serving.
V suitable for Vegetarians
* suitable for Freezing
Calories per portion: 102
Protein: 6.5g
Carbohydrate: 16.7g
Fat: 1.1g
Ingredients
Metric/US
- low-fat cooking spray
- 1 onion, chopped
- 2 small potatoes, peeled and cut into small cubes
- 1 tsp garlic puree
- 5 tsp mint sauce
- 1 litre/41/4 cups vegetable stock/bouillon
- 450g/1 lb fresh or frozen peas
- salt and freshly ground black pepper
- 3 tbsp fat-free Greek yogurt
- mint leaves to garnish
- cheesy garlic croutons to serve (optional)
Directions
1. Spritz a large pan with low-fat cooking spray, add the onion and potatoes, heat and cook until lightly browned.
2. Add the garlic, mint sauce and stock/bouillon. Bring to the boil, reduce the heat, cover and simmer for about 15 minutes, or until the potato is tender.
3. Add the peas and salt and pepper to taste and simmer for a further 5 minutes.
4. Remove from the heat, allow to cool slightly, then puree in a blender, in batches, until smooth.
5. Divide between serving dishes, swirl the yogurt into the soup and garnish with sprigs of mint. Serve with cheesy garlic croutons, depending upon bariatric post-op eating stage.
SERVES 6
WLS PORTION: ½-1
Image courtesy of English Provender
TrackBack URI for this entry
Subscribe to this comment's feed
