Low kilojoule and full of flavor. Another great ‘lunch-in-a-jar’ idea! Serves 4
Creamy baby pea and herb soup
- Heat the oil in a large saucepan over medium-high heat. Add garlic and onion. Cook, stirring, for 3 minutes or until onion is tender. Add potato. Cook, stirring, for 2 minutes.
- Add stock and bring to the boil. Cook for 5 minutes or until potato is just tender. Add peas. Cover and return to the boil. Boil, stirring occasionally, for 2 – 3 minutes or until peas are tender.
- Chop ¼ cup parsley and 1/3 cup of mint. Stir into the soup, then remove from the heat. Puree soup until almost smooth using a hand blender or food processor. Stir in cream. Season with salt and pepper. Return to medium-low heat. Cook, stirring, for 2 minutes or until hot. Ladle into bowls. Top with sour cream or crème fraiche and remaining parsley and mint.