Easy Pea Soup with mint, chickpeas and feta cheese

Total time 35 mins
10 mins preparation time
25 mins cooking time

This gorgeous green soup recipe is made with fresh peas, though you could use defrosted frozen peas. Kikkoman Ponzu adds a subtle lemony tang and the roasted chickpeas and feta provide a lovely contrast to the smooth texture of the soup. Suitable for vegetarians.

Ingredients

2 portion(s)
100 g
potatoes
100 g
leek
1 tbsp
butter
200 g
green fresh peas
700 ml
vegetable stock
 ½ tsp
freshly ground pepper
1 tbsp
fresh mint

To serve:

150 g
cooked chickpeas
1 tbsp
olive oil
1 tbsp
ground paprika
1 tsp
ground coriander
60 g
feta cheese
 ½ tsp
pepper
Nutritional facts (per portion): 1810 kJ  /  433 kcal
30.6 g Fat
14.6 g Protein
28.3 g Carbohydrates

Preparation

Step 1

Dice the potatoes, cut the leek into slices. In a saucepan, fry in butter, and when slightly softened, pour in the stock and add the peas. Season  with Kikkoman Ponzu Lemon  and pepper. Cook for 20 minutes.

Step 2

Meanwhile, preheat the oven to 200 ⁰C. Coat the rinsed chickpeas with olive oil, ground paprika and coriander. Place in a tin and bake for 15 minutes.

Step 3

Using a blender, blend the soup until smooth and sprinkle with fresh mint. Serve with roasted chickpeas and crumbled feta cheese.

Recipe-ID: 1040

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Dice the potatoes, cut the leek into slices. In a saucepan, fry in butter, and when slightly softened, pour in the stock and add the peas. Season  with Kikkoman Ponzu Lemon  and pepper. Cook for 20 minutes.

Meanwhile, preheat the oven to 200 ⁰C. Coat the rinsed chickpeas with olive oil, ground paprika and coriander. Place in a tin and bake for 15 minutes.

Using a blender, blend the soup until smooth and sprinkle with fresh mint. Serve with roasted chickpeas and crumbled feta cheese.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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