Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 7.26 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 1 rindless middle bacon rasher, cut into 1.5cm pieces
- 100grams sourdough bread, cut into 1cm cubes
- 1 brown onion, finely chopped
- 3 cloves garlic, crushed
- 5 cups frozen peas
- 60grams baby spinach leaves
- 2 cups salt-reduced chicken stock
- 4 sprigs mint, leaves picked
Nutrition per serving
1380kJ / 328Cal
1380 Kilojoules or 328 Calories
16% of daily energy intake*
Protein
16.4grams
Fat
14.0grams
Carbs
30.2grams
Sugars
9.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This creamy, minty pea soup packs a flavour punch with a serving of delicious crispy bacon-flavoured croutons. It's hard to pass up this tasty warming bowl.
Method
Step 1 of 3
Heat half of the oil in a large saucepan over medium heat. Cook bacon and bread for 10 minutes, stirring occasionally, or until golden and crisp. Transfer to a plate.
Step 2 of 3
Heat remaining oil in same pan over medium-high heat. Cook onion and garlic for 5 minutes, stirring, or until onion has softened. Add peas, spinach, stock and 1½ cups water, then bring to the boil. Reduce heat to medium and simmer for 5 minutes or until peas are soft. Stir in half of the mint.
Step 3 of 3
Using a stick blender, blend soup until smooth. Season with pepper. Serve topped with croutons and remaining mint.
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