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Thai Pea Soup

4 servings

  • 4 cups fresh peas, or 1 20oz bag
       thawed frozen peas
  • 3 cups Vegetable Broth
  • 3 to 5 cloves minced garlic
  • 1/2 to 1 teaspoon Thai green curry paste
  • 2 Tablespoons fresh mint, chopped
       or 2 tsp dried
  •    salt and pepper
  • 1 teaspoon canola oil
  • 1/2 teaspoon black mustard seed
  • 2 Tablespoons Lite Coconut Milk


Bring fresh peas and broth to a boil in a stockpot. Add garlic, curry paste, and mint, and simmer, covered 7 to 12 minutes, or just until peas are tender. (If using thawed frozen peas, add them after the ingredients have simmered for 4 to 5 minutes, Simmer an additional 3 to 4 minutes.)

Process the mixture, in batches, in a blender or food processor until smooth. Season to taste with salt and pepper.

Heat oil in a small skillet until sizzling. Add mustard seeds and saute until they start to pop. Fold in the 2 TBLS coconut milk into soup then pour the oil-spice mixture over the soup. Serve

 
Nutrition Facts
Amount Per Serving: Calories 149 - Calories from Fat 20
Percent Total Calories From: Fat 14%, Protein 22%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1487mg, Total Carbohydrate 24g, Dietary Fiber 3g, Protein 8g, Vitamin A 1154 units, Vitamin C 61 units, Calcium 0 units, Iron 3 units

Bon appetit!

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