Lighter pea soup
Simple to make and super-tasty, this is a great soup for batch cooking and freezing. Each serving provides 200 kcal.
By Fiona Hunter
Ingredients
- 1 tsp olive oil
- 1 small onion (75g/2½oz peeled weight), roughly chopped
- 1 garlic clove, crushed
- 125g/4½oz frozen peas
- 300ml/10fl oz vegetable stock
- freshly ground black pepper
- few chives, snipped, to serve (optional)
Method
Heat the oil in a small saucepan over a medium–low heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic, peas and stock, bring to the boil, then turn the heat down and simmer for 20 minutes.
Use a stick blender or food processor to blend the soup and season with black pepper. Serve garnished with the chives, if using.
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