Split Pea and Potato Soup Recipe

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Split Pea and Potato Soup Recipe

(Low Fat Soup Recipe)

Ingredients:  Serves 4

1 tablespoon olive oil

1 medium onion, peeled and chopped

1½ pints (850) beef stock

4 oz (115 g) dried split green peas, rinsed

1 lb (450 g) potatoes, peeled and quartered

Freshly ground black pepper

Watercress leaves to garnish

 

Method:

Heat the oil in a large saucepan and cook the onion in it, uncovered, over a moderate heat for about 5 minutes, until soft.  Stir in the beef stock and bring to the boil.  Stir in the peas and potatoes, then turn down the heat, cover and simmer for about 40 minutes, or until the peas and potatoes are tender.  Leave to cool for 10 minutes.  Purée the soup in several batches in a food processor, then reheat in the pan, stirring constantly.  Season with pepper, pour into warmed plates and garnish with watercress.

 

Note:  Serve Italian striped bread with the pale soup.

 

Nutrient Value Per Serving:

235 calories

5 g total fat (1 g saturated fat)

41 g carbohydrates

4 g fiber

20 mg sodium

 

More on All Healthy Soups Recipes

 

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