Minted pea and goat's cheese soup recipe

51 ratings Rate
  • Serves 2
  • 5 mins to prepare and 10 mins to cook
  • 140 calories / serving
  • Healthy
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Minted pea & goats cheese soupHERO

Bring the stock to the boil, add the peas and cook for 2-3 minutes. Pull the mint leaves off the stalks, reserving a few as a garnish, then chop. Add to the peas then blitz in a processor until smooth.

Return to the pan, heat gently, season with black pepper to taste then pour into bowls. Cut the goat's cheese into thick slices and put into the soup. Garnish with whole mint leaves and serve.

  • Ingredients

  • 500ml Tesco Free Range Chicken Stock
  • 500g (1lb 2oz) frozen garden peas
  • 30g mint
  • 60g (2½oz) Tesco Welsh Goat's Cheese
  • Energy 595kj 140kcal 7%
  • Fat 6g 9%
  • Saturates 3g 15%
  • Sugars 4g 4%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 12.5g Protein 11.1g Fibre 8.5g


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