This soup is a good source of fibre and will count as 1 serving of your 5 a day.
Carbohydrate: have a roll or 1- 2 slices of bread with the soup and remember to count this as additional carbohydrate
Ingredients – Serves 4 Adults
- 500g / 17½ oz. of frozen green peas, defrosted first
- 2 tablespoons of olive oil
- 2 garlic cloves
- 1 medium onion
- 1 litre of water
- 2 tablespoons of chopped mint
- 2 tablespoons of chopped parsley
- 2 lean rashers, sliced thinly
- 1 vegetable stock cube
- Fresh ground black pepper, to taste
- 1 breast of chicken, grilled and sliced or use any leftover chicken you might have from a roast
Method
- Heat the oil in a saucepan over a medium heat
- Add the garlic and onion, cooking until they soften
- Stir to avoid them going brown and sticking to the pan
- Add the water, stock cube, peas, mint and parsley
- Bring to the boil and then reduce the heat, cooking the mixture through for 8 minutes
- Remove from the heat and leave for a few minutes until the pan cools
- Get a food blender or processor and whiz the soup mix until smooth
- Trim the rashers of any fat and grill them until they go crispy and crumble up
- When the soup is ready, pour it into bowls and serve with the pepper and rashers on top
Source: safefood www.safefood.eu
