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

1 tbsp

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

 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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Featured product in this recipe

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

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

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