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It’s meat free Monday, so why not try this really quick pea and mint soup for one. I blogged another pea soup recipe last week but this is even more convenient by using tinned mushy peas. It is low in fat and calories; only 141 calories and a good source of protein and fibre. So excellent for the 5:2ers amongst you!
½ 300g tin of mushy peas (I used Batchelors Mushy Chip Shop Style Processed Peas because they are the lowest in calories), 120ml boiling water, ½ tsp marigold vegetable bouillon powder, 6g (large handful) of fresh mint leaves or 1 tsp mint sauce, 2 or 3 drops of lemon juice, salt and pepper to taste
Empty the peas into a small saucepan, add the vegetable powder and water, cook on a low – medium heat for 3-4 minutes. Using a hand blender blend until smooth add in the chopped fresh mint and few drops of lemon juice. Taste and add salt and pepper as necessary. Serve in a warmed bowl
This can be put in a container with a tight lid and taken to work for a delicious and nutritious lunch. All you need to do is microwave on high for 1 minute. You may need to add a splash more hot water as it will thicken