Is it really possible to make soup from just two ingredients?
It sure is!
Years ago when I had my cafe, if we were short on time we would quickly whip this up for our ‘soup de jour’ and my customers loved it. They would be very surprised to learn just how quick and easy it is!
You can fancy it up by sauteing some onion, garlic and/or chilli first and topping the finished soup with yoghurt and fresh mint or coriander. Sometimes I throw some baby spinach in just for some extra greens! You can of course use fresh peas too, but if short on time, just make it as it is since it is definitely tasty enough.
- 500g frozen peas
- 2 cups (500ml) your choice of stock (I really like Massels chicken stock)
- Optional extras:
- Onion, Garlic and/or Chilli
- Baby spinach leaves
- Fresh mint or coriander
- Add peas and stock to a medium sized saucepan
- Bring to the boil, then simmer for 3-4 minutes
- Puree with a stick blender (very carefully) or in a food processor
- Sprinkle with fresh chopped herbs if using
Peas are high in fibre, and a good source of folate and Vitamin C
Per Serve: 520 kJ or 124 calories; P 10g Fat 0.8g SFat 0.2g CHO 15g Fibre 9g
This soup will keep in the fridge for up to 5 days or freezes really well for up to 2 months
Serve with sourdough or grainy toast spread with hommus, ricotta or tuna and tomato for a really easy lunch or light dinner 🙂
Oh and Massel Chicken Stock doesn’t actually have any chicken in it – not only is it vegetarian, it’s actually vegan!!