Low Fat Soup Recipes - Minted Pea Soup

Use up your peas in our luxury version of pea and ham soup - try serving with our pea, ham and cheese muffins.

Minted Pea Soup

Serves: 4

Per serving: 305 calories, 18g fat, 7g saturated fat

Ingredients:

30g (1oz) butter

1 onion, peeled and chopped

2 cloves garlic, crushed

1 medium potato, peeled and cubed

900ml (1½ pints)

good-quality vegetable or chicken stock

400g (14oz) fresh peas, shelled

2 level tbsp chopped fresh mint, plus extra for garnish

Salt and ground black pepper

1tbsp light olive oil

4 slices of pancetta, cut into narrow strips

Step By Step:

1. Melt the butter in a pan over a medium heat and sauté the onion and garlic for 5-7 minutes until they’ve softened, but not coloured. Add the cubed potato to the mixture, and stir before adding the stock to the pan.

Bring to the boil and cook for a further 12-15 minutes until the potato has softened.

2. Add the peas to the pan, bring to the boil and then simmer the mixture for 3-4 minutes, until the peas are just tender. Remove the pan from the heat and add the mint.

3. Allow the soup to cool slightly, then purée it in a blender or food processor, until smooth. Season with salt and pepper.

4. In a frying pan, heat the olive oil and fry the strips of pancetta until crisp and golden. Remove from the pan and drain on kitchen roll.

5. Reheat the soup if necessary. Serve immediately, garnished with mint and the crispy pancetta.