Pea, Mint, and Basil Soup

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Prep Time: 
20 minutes
Number of Servings: 
4
Recipe Source: 

From Skinny Soups by Kathryn Bruton ($19.95, Kyle Books, 2017)

Ingredients: 
  • 2 1/2 c low-sodium vegetable broth 
  • 1 small onion, chopped 
  • 1/2 Tbsp olive oil 
  • 5 c frozen peas 
  • 1 1/4 c basil, leaves picked 
  • 1 c mint, leaves picked 
  • Salt and pepper
Directions: 
  1. Bring broth to a boil in a saucepan. 
  2. Sauté onion in oil and 1 tablespoon water for 2 to 3 minutes. 
  3. Add peas, followed by boiling broth, and cook for 10 minutes. 
  4. Add herbs, blend until smooth, and season to taste.
Notes: 

Kitchen Note: For an Asian twist, add some chili flakes when cooking the onion, and substitute the basil with Thai basil.

Nutrition Info: 

Per serving: 193 Calories, 13 g Protein, 30 g Carbohydrates, 9 g Fiber, 3 g Total fat (1 g sat, 2 g mono, 1 g poly), 395 mg Sodium, HHHHH Vitamin C, K, Manganese, HHHH Vitamin B1 (thiamine), Copper, HHH Vitamin A, B3 (niacin), Phosphorus, HH Vitamin B2 (riboflavin), B6, Folate, Iron, Magnesium, Molybdenum, Zinc, H Potassium