For a delicious and tempting starter recipe, try our Pea & pea shoot soup with coriander and sweet chilli cream.
Ingredients
- 2 tablespoons olive oil
- 20g unsalted butter
- 1/2 teaspoon ground cumin
- 2 teaspoons grated ginger
- 1 onion, finely chopped
- 1 potato, peeled, chopped
- 1/2 bunch coriander, stems cleaned and chopped, leaves picked
- 500g frozen peas
- 50g pea shoots (see note), plus extra to garnish
- 3 cups (750ml) Massel chicken style liquid stock
- 2 tablespoons sweet chilli sauce
- 200ml creme fraiche or sour cream
- Juice of 1 lemon
Method
- Step 1Heat oil and butter in a large pan over low heat. Add cumin and ginger and stir for a few seconds until fragrant. Add onion, potato and coriander stems and cook, adding a little water occasionally to keep vegetables from catching, for 5 minutes. Add peas, shoots, stock and coriander leaves. Bring to the boil, then simmer over low heat for 3 minutes.
- Step 2Meanwhile, swirl sweet chilli sauce through the creme fraiche or sour cream.
- Step 3Remove soup from heat, then use a stick blender to puree soup until smooth (or cool slightly, then puree in batches in a blender and return to pan). Warm over low heat, then season and stir in lemon juice.
- Step 4Ladle soup into bowls. Top with a swirl of sweet chilli cream and extra pea shoots.
- Low carb
- Low kilojoule
Nutrition
1935 kj
Energy
34g
Fat Total
17g
Saturated Fat
12g
Protein
929.21mg
Sodium
12g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
Pea shoots are available from selected greengrocers. Substitute snow pea sprouts, stems trimmed.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: delicious.
0