Description
A delicious pea and coconut soup that can be quickly made and thoroughly enjoyed by all the family. If you have not tried it then you really should!
Ingredients
7 spring onions/scallions
1kg frozen peas
400g can of Blue Dragon light coconut milk
2 stock cubes made with boiling water to 600ml vegetable stock
A handful of fresh coriander
A handful of fresh basil
1 tbsp lemon juice
sprinkle of chilli flakes and drizzle of olive oil
Instructions
Finely slice the spring onions and using a couple of sprays of low-calorie cooking spray fry for 2-3 minutes until softening.
Add the coconut milk, stock and peas and bring to the boil. Reduce heat and simmer for 3-4 minutes.
Remove from heat and add in the herbs and lemon juice. Using a hand blender blend the mixture until smooth.
To serve, sprinkle with a pinch of chilli flakes and a small drizzle of olive oil if you have the syns spare (2 syns per tsp)
Nutrition
- Serving Size:
- Calories: 437
- Sugar: 13.7 g
- Sodium: 292.7 mg
- Fat: 26 g
- Saturated Fat: 19.6 g
- Trans Fat: 0 g
- Carbohydrates: 40.6 g
- Protein: 16.2 g