Thai green pea blender soup

Vegetarian pea blender soup, with a Thai twist. The perfect speedy 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

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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.

Variations

Make it gluten free: Check stock and curry paste are gluten free.

Make it vegan: Check vegetable stock is vegan and omit yoghurt.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 225 cal

Kilojoules 940 kJ

Protein 9 g

Total fat 11 g

Saturated fat 5 g

Carbohydrates 20 g

Sugar 12 g

Dietary fibre 9 g

Sodium 690 mg

Calcium 80 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.