Thai green pea blender soup

Vegetarian pea blender soup, with a Thai twist. The perfect winter weeknight meal.

Serves: 4
Time to make: 20 mins

Ingredients

3 cups frozen peas, thawed
4 spring onions, roughly chopped
1 cup light coconut milk (we used Trident)
8 cups baby spinach
½ cup fresh mint
2 cups reduced-salt vegetable stock
1 tablespoon olive oil
2 tablespoons Thai green curry paste
extra fresh mint leaves, peas, sliced chilli, fried onion, toasted sesame seeds, to garnish
4 tablespoons low-fat plain yoghurt, to serve (optional)

Instructions

1 In a large blender or food processor place peas, onions, coconut milk and ½ cup water and blend mixture until almost smooth.

2 Add baby spinach and fresh mint with half of the stock, and blend mixture until smooth.

3 In a large heavy-based pan set over medium, heat olive oil and add Thai green curry paste. Cook for 30 seconds. Add pea mixture and the remaining stock. Cook, stirring, for about 2-3 minutes, or until heated through.

4 Divide the soup among four bowls. Top with extra mint leaves, peas, sliced chilli, fried onions and a sprinkle of toasted sesame seeds. Add a swirl of yoghurt, if desired.

Nutrition Info (per serve)

Kilojoules 940kJ

Calories 225cal

Protein 9g

Total fat 11g

–Saturated fat 5g

Carbohydrates 20g

–Sugars 12g

Dietary fibre 9g

Sodium 690mg

Calcium 80mg

Iron 4mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.