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
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
- Bring the stock to the boil in a saucepan.
- 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.
- Add the herbs, blend until smooth and season to taste.