Creamy Pea and Mint Soup | Slimming World Friendly Recipe
A delicious take on an old classic, the pea and mint soup. Perfectly tasty, filling and Syn free when following the Slimming World plan.
Is there any soup more striking than a vibrant pea soup? It’s actually one of the first dishes I remember making at school in Home economics.. just a few years ago… *coughs*. Actually I think I have the lovely Mrs Clapton to thank for my love of cooking. Sadly however she did not teach me that making cookies and stodgy jam sponge pudding would turn me into a podgy mess one day! I do hope children are better educated about food nowadays.
Anyhoo, this beautiful pea and mint soup is enough to warm up anyone on a cold winters evening. It is so quick, easy and cheap to make that you will have the whole family coming back for seconds every time.
Why you’ll love this recipe….
- So minty
- Cheap to make
- The whole family will love it
- Freezes well
- Batch cook compatible
- Slimming World friendly
- Low in fat
Batch Cook – Storage Information
- Fridge: Store leftovers in the fridge in an airtight container for up to 3 days.
- Reheat: Reheat in the microwave or on the hob.
- Freezer: Allow to cool before placing in a suitable containers. Keep for up to 3 months. Thaw before reheating.
Looking to take this soup to work?
My dad actually recommended this product after he started his weight loss journey. He is obsessed with homemade soup (and his soup maker may I add..) and he was desperate to take soup to work. His company is tight and wouldn’t fork out for a microwave so he invested in this awesome soup thermos. It will keep food hot for up to 6 hours! Perfect for soup, porridge, curry etc.
Syn Free Pea and Mint Soup
- 1 Large Onion [Peeled and diced]
- 1 Large Potato [Peeled and diced]
- 1 Garlic Clove [Crushed]
- 800ml Vegetable Stock [Made with two stock cubes]
- 350g Frozen Peas [Place in hot water to defrost]
- 3 Large sprigs of mint
- 1 tbsp Fat free natural yoghurt
- Salt and pepper
- Add potato, onion and garlic to a pan. Pour over 800ml of the stock, cover with a lid and simmer for 20 minutes.
- Add peas, mint, and ¼ tsp salt. Simmer for a further 5 minutes.
- Place everything into a blender or use a hand processer to blend until smooth.
- Pop back into the pan over a low heat and stir in the yoghurt. Add additional salt and pepper to taste if needed.