Cold Pea And Mint Soup With A Broad Bean Salad -

Cold Pea And Mint Soup With A Broad Bean Salad

A perfect light summer lunch. Use fresh podded peas when in season, but to be honest, frozen peas are just as nutritious.

Ingredients

900ml (1¾ pints) vegetable stock
1 garlic clove, crushed
4 spring onions, sliced
1 tablespoon vegetable oil
450g (1lb) podded peas (fresh or frozen)
1 tablespoon caster sugar
2 tablespoons chopped mint leaves
Freshly ground black pepper
150ml (5fl oz) low-fat Greek yoghurt

For the broad bean salad

175g (6oz) broad beans, weighed after podding and skinning, or 400g (14oz) tinned white beans, drained
4 spring onions, finely sliced
1 tablespoon olive oil
1 teaspoon lemon juice
1 tablespoon grated Parmesan cheese

Details

Serves: 4

Method

In a saucepan, bring the vegetable stock to the boil.
In separate saucepan, cook the garlic and spring onions in the vegetable oil until the onion is soft but not brown. Add the peas and sugar, then add the boiling stock. Cook for 12 minutes if you are using fresh peas, 4 minutes if frozen. Allow to cool.

In a liquidiser, blend the soup with the mint. Season with black pepper to taste, cool and refrigerate. When chilled, whisk in the yoghurt.

To make the salad, just before serving combine the broad beans or white beans and spring onions with the olive oil and lemon juice. Season With plenty of ground pepper. Fold in the Parmesan.

Make a small pile of the salad in the centre of 4 soup plates, pour the soup around and serve immediately.

Per serving:- 238 kcals, 11g fat, 3g saturated fat, 22g carbohydrate, 0.35g sodium

Related food category:

• Soup