Pea and ginger soup
Soups are a great way to start eating more healthily. They are mostly low in fat and calories and usually contain plenty of vegetables. This tasty pea soup is enhanced by the coriander, and the ginger gives it a kick. Peas (fresh or frozen) are a great source of vitamin C, as well as folate, needed for healthy blood, and potassium, needed to regulate blood pressure.
Ingredients (Serves 4)
- 2 tbsp olive oil
- 1 onion, peeled and roughly chopped
- 125g potato, washed and chopped
- Half tsp ground cumin
- 1 tsp ground ginger
- 80g pack fresh coriander
- 900g fresh or frozen peas
- 1 litre vegetable stock
- Juice of 1 lemon, to taste
- Freshly ground pepper
Heat the olive oil in a heavy based pan. Add the onion and potato and stir, then add the cumin and ginger and stir for a minute or so to release their aroma.
Chop the stems off the coriander (reserving the leaves) and add them to the pan. Add a splash of water, stir and cover.
Let the vegetables sweat over a low heat for about 20 minutes, adding a splash of water and stirring every so often to prevent the ingredients from catching on the bottom of the pan.
Add the peas, stock and coriander leaves to the pan, season with black pepper and bring to the boil. Simmer for 3 minutes, then allow the soup to cool. Once cool, puree and add lemon juice to taste.
When ready to eat, reheat the soup and serve with crusty rolls.