There’s nothing more warming than a bowl of soup on a freezing cold day, especially knowing you’re getting your 5 a day at the same time! Pea soup is a really simple recipe and takes no time to pull together for lunch. You can also pack it full of flavour with the addition of some savoury crispy pieces of beef biltong that will not only make it tastier but will add a protein hit to your lunch, too.
Pea or any other vegetable soups are a great way to use those frozen vegetables in the freezer and is a much cheaper alternative to picking up fresh produce. It’s just as healthy too!
Try our pea & mint soup with crispy beef biltong strips – we use our very own cracked black pepper beef biltong because we know it will add lots of flavour and 13g of protein!
Try our Pea & Mint Soup with Crispy Biltong Strips!
Serves 2
Ingredients
| 2 leeks, washed | thinly sliced |
| 1 white onion | finely chopped |
| 500ml vegetable stock | |
| 300g frozen peas | |
| 150g natural yoghurt | |
| 2 tbsp mint | chopped |
| 1 pack Cracked Black Pepper Biltong | Optional |
Method
- Put the leeks and onion into a pan with a splash of oil on medium heat and gently fry off for 8 minutes until soft and slightly coloured.
- Tip in the peas and stock, cover and cook for 5 minutes more. Take off the heat and blitz with a hand blender (or in a food processor) until smooth, then stir in the yogurt and mint.
- Meanwhile, lay the slices of beef biltong in a large non-stick frying pan on a medium heat in a single layer and heat until crisp. Allow to cool a little and then it’s ready to sprinkle over the soup with some ground black pepper.
You can store this soup in the fridge for 2 days or freeze for 2 months!
Tip: Double the ingredients and pop half of the soup into your freezer for another day! Or try adding potato to your soup to add another one of your 5 a day like this BBC Good Food recipe.
