Low kilojoule and full of flavor. Another great ‘lunch-in-a-jar’ idea!  Serves 4

Creamy baby pea and herb soup

INGREDIENTS:     

• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 brown onion, finely chopped
• 1 (200g) Desiree potato, finely chopped
• 3 cups chicken stock
• 750g frozen baby green peas
• 1/3 cup flat leaf parsley leaves
• ½ cup mint leaves
• ½ light thickened cream
• light sour cream or crème fraiche, to serve 

METHOD:

1. 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.
2. 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.
3. 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.