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Souper quick soup
November is world vegan month and It’s also meat free Monday, so why not try this really quick pea and mint soup for one. You may have some left over mushy peas from your bonfire night and didn’t know what to do with them; well look no further! It is low in fat and calories; only 141 calories and a good source of protein and fibre. So excellent for the 5:2ers and healthy eaters 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 jarred 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
And don’t forget you can easily double or quadruple the recipe to make a souper warming meal for the whole family