Pimp up your Pea Soup

The prettier a dish is, the more appetizing it is, but it's not always easy to make meals with very low calorie contents look as delicous as a currently forbidden carbonara. Here we show you how to pep up pea soup. Healthy eating can be tough sometimes, but these simple tricks really transform this dish. 

Our notes: This also works very well with the addition of mint - just add some freshly chopped mint at the same time you add the peas. Gives it a fresher, summery taste. You can also chop a shallot and include that if you'd like a bit more bite. (No need to cook the shallot). If you aren't watching your weight, add some home made croutons by baking some cubed stale bread in the oven with salt, pepper and thyme

Simple Pea Soup 
Ingredients
350 g of frozen peas (preferrably petits pois)
300ml of stock (we used Kallo Organic Vegetable)
Salt & pepper
50g crumbled feta
1/2 red chilli, diced
Slug of good quality olive oil
Drizzle of cream

How to make:
Couldn't be easier!
- Make up your stock, pop the peas on to boil for 4 minutes (peas should be firm, not soft)
- Drain the peas
- Pop peas and half the stock into a blender
- Add more stock according to required consistency of soup - we like ours quite thick so don't always need all the stock. If you'd like it thinner, just add a bit more water

- To serve, crumble the feta on top, add some diced chilli, a swirl of cream, a glug of good quality olive oil to loosen the soup, crack some pepper and away you go.