Lunch

Pea, Mint and Basil Soup

Posted On February 18, 2016 By Kathryn

There are easy recipes, and then there is this recipe! Taken from my book Skinny Soups, this soup takes a mere 15 minutes to throw together and is utterly delicious. For a more oriental feel, you can use thai basil instead of plain basil, and add a pinch of chilli flakes for some heat. Love!

Dairy Free, Gluten Free, Vegetarian, Vegan

 

 

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Ingredients

Serves 4 // 191 calories per portion

600ml vegetable stock

1 small onion, chopped

½ tablespoon olive oil

700g frozen peas

30g basil, leaves picked

25g mint, leaves picked

salt and pepper

Method

  1. Bring the stock to the boil in a saucepan.
  2. Sauté the onion in the olive oil and 1 tablespoon water for 2–3 minutes. Add the peas, followed by the boiling stock and cook for 10 minutes.
  3. Add the herbs, blend until smooth and season to taste.

 

 

 

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