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Easy Pea Soup with mint, chickpeas and feta cheese
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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.

Easy Pea Soup with mint, chickpeas and feta cheese
Total time 35 mins
Preparation time: 10 mins
Cooking time: 25 mins
Nutrition facts (per portion): 1810 kJ / 433 kcal
Fat: 30,6 g
Protein: 14,6 g
Carbohydrates: 28,3 g

Ingredients for 2 portion(s)

• 100 g potatoes
• 100 g leek
• 1 tablespoon butter
• 200 g green fresh peas
• 700 ml vegetable stock
• 1 tablespoon Kikkoman Ponzu lemon
• 1/2 teaspoons freshly ground pepper
• 1 tablespoon fresh mint

To serve:

• 150 g cooked chickpeas
• 1 tablespoon olive oil
• 1 tablespoon ground paprika
• 1 teaspoon ground coriander
• 60 g feta cheese
• ½  teaspoon pepper

Preparation

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

Used products in this recipe

Total time 35 mins
Preparation time: 10 mins
Cooking time: 25 mins
Nutrition facts (per portion): 1810 kJ / 433 kcal
Fat: 30,6 g
Protein: 14,6 g
Carbohydrates: 28,3 g

Ingredients for 2 portion(s)

• 100 g potatoes
• 100 g leek
• 1 tablespoon butter
• 200 g green fresh peas
• 700 ml vegetable stock
• 1 tablespoon Kikkoman Ponzu lemon
• 1/2 teaspoons freshly ground pepper
• 1 tablespoon fresh mint

To serve:

• 150 g cooked chickpeas
• 1 tablespoon olive oil
• 1 tablespoon ground paprika
• 1 teaspoon ground coriander
• 60 g feta cheese
• ½  teaspoon pepper