Easy Pea Soup with mint, chickpeas and feta cheese
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.
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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