Pea & coriander soup

Pea & coriander soup


This budget-friendly, vegetarian soup is the perfect option for mid-week meals in spring. Whip this together in 30 minutes of less.

The ingredient of Pea & coriander soup

  1. 1 tbsp olive oil
  2. 1 brown onion, finely chopped
  3. 2 garlic cloves, finely chopped
  4. 500g (3 1/3 cups) frozen peas
  5. 1 litre (4 cups) Massel vegetable liquid stock
  6. 1/4 cup chopped fresh coriander
  7. Salt & ground black pepper, to taste
  8. 85g (1/3 cup) natural yoghurt, to serve
  9. Extra fresh coriander sprigs, to garnish

The instruction how to make Pea & coriander soup

  1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3-4 minutes or until the onion has softened slightly.
  2. Add the frozen peas and stock and bring to the boil over high heat. Reduce heat to medium and simmer for 15 minutes or until the peas are soft.
  3. Stand for 10 minutes to cool slightly. Transfer 1/3 of the soup to a blender or the bowl of a food processor. Process until smooth. Repeat with remaining mixture. Return pureed soup to the saucepan, add coriander and season with salt and pepper.
  4. Cook over low heat, stirring constantly, for 5 minutes or until heated through. Serve in individual bowls with a dollop of yoghurt and garnished with extra coriander sprigs.

Nutritions of Pea & coriander soup

calories: 183.552 calories
calories: 7 grams fat
calories: 2 grams saturated fat
calories: 16 grams carbohydrates
calories: 9 grams sugar
calories: 11 grams protein
calories: 3 milligrams cholesterol
calories: 972.13 milligrams sodium
calories: NutritionInformation


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