Pea, Mint, and Basil Soup
Prep Time
20 minutes
Number of Servings
4
Recipe Source
Skinny Soups by Kathryn Bruton ($19.95, Kyle Books, 2017)
Ingredients
- 2 1⁄2 cups low-sodium vegetable broth
- 1 small onion, chopped
- 1⁄2 Tbsp olive oil
- 5 cups frozen peas
- 1 1⁄4 cups basil, leaves picked
- 1 cup mint, leaves picked
- Salt and pepper
Directions
- Bring broth to a boil in a saucepan.
- Sauté onion in oil and 1 tablespoon water for 2 to 3 minutes.
- Add peas, followed by boiling broth, and cook for 10 minutes.
- Add herbs, blend until smooth, and season to taste.
Nutrition Info
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, ★★★★★ Vitamin C, K, Manganese, ★★★★ Vitamin B1 (thiamine), Copper, ★★★ Vitamin A, B3 (niacin), Phosphorus, ★★ Vitamin B2 (riboflavin), B6, Folate, Iron, Magnesium, Molybdenum, Zinc, ★ Potassium
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