By MACROS | Published on March 2, 2017
Upgrade the stodgy pea soup from your cafeteria days’ memories to this fresh vibrant soup that zips with fresh herbs.
Better than a stick-to-your-ribs soup that cloys your insides, this is workout fuel that will have muscles sticking out between your ribcage instead.
308 calories | 10.73g total fat | 3.21g saturated fats | 30g carbs | 8.35g fibre | 23.35g protein
Ingredients (serves 2)
- 2 cups frozen
- 1 clove garlic peas
- 4 spring onions
- 1 tbsp margarine
- 2 tbsp whey protein powder
- 1 chicken stock cube
- 1 cup water
- 1 tbsp fresh mint
- 1â„2 cup 1% milk
- Salt and pepper
- Extra virgin olive oil or flaxseed oil
Method
Step 1: Trim the tops and ends off the spring onions, cut in half and divide the white and green parts.
Step 2: Chop the white part finely; do the same with the garlic.
Step 3: Place a pot over medium heat and add the margarine, garlic and white part of the onions and fry until softened after about five minutes.
Step 4: Mix in the whey powder and crumble in the stock cube.
Step 5: Add the water and frozen peas and bring to a simmer for five minutes – do not over cook here.
Step 6: Add the green ends of the spring onion and the mint to the pot and blitz with an immersion blender or by transferring to a blender.
Step 7: Add the milk and heat for a further minute; do not let the milk boil.
Step 8: Add salt and pepper to taste.
Step 9: Ladle into bowls and drizzle oil on top.
– READ MORE: Kale and Chickpea Soup Recipe –
