Soups are perfect for anyone looking to increase their vegetable intake but who doesn’t enjoy cold salads in chilly weather. This pea soup has it all – delicious flavour and a wonderfully creamy texture.
Ingredients:
- 700 ml vegetable stock (or water with stock cube)
- 350 g frozen peas (preferably pre-cooked)
- 150 g raw carrot
- 10 g olive oil
- 2 cloves garlic, finely chopped
- 1 shallot, diced
- 1 bay leaf
- A handful of fresh mint, chopped
- salt to taste
- black pepper to taste
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Method:
Start by preparing the base. Heat the olive oil in a medium-sized pot and sauté the shallot for about 4 minutes. Then add the chopped garlic and sauté for another minute. Next, toss in the finely chopped carrot and cook for another 5 minutes, until the carrot starts to soften.
Now add the frozen peas, vegetable stock, and bay leaf. Bring it all to a boil, then lower the heat and let it simmer gently until the peas and carrots are fully softened, which should take around 10 minutes. Remove the bay leaf and blend the soup into a smooth cream using an immersion blender. Season with salt and pepper to taste, and just before serving, stir in the chopped mint. Mix well, and it’s ready to serve.
Our tip: When serving, add a few extra mint leaves to the bowl and perhaps even some croutons for a lovely crunch.
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| Energy value | 212 kcal |
| Protein | 8 g |
| Carbohydrates | 31 g |
| Fats | 4 g |
| Fibre | 10 g |
If you’re looking for a soup that’s bursting with flavour and will warm you up, this creamy pea soup is the perfect choice.
Feel free to share your creations with us on social media using the hashtag #gymbeamcom.
