CREAMY PEA & FETTA SOUP

  • cooking time
    20 m
  • calories per serve
    338.17 cal
  • serves
    4
1 tbsp
olive oil
1 piece
onion, chopped finely (120g)
1 tsp
garlic paste
1 piece
small potato chopped finely (100g)
3 cups
frozen baby peas, defrosted (360g)
1 can
CARNATION Light & Creamy Evaporated Milk (375mL)
2 cups
low sodium chicken stock (500mL)
100 g
Danish fetta
Snow pea tendrils
ENERGY
(kJ)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
()
Average Quantity
per Serving:
447 g
1414.90
21.81
12.93
5.93
29.37
21.44
751.55
7.32
-
Average Quantity
per:
100 g
316.33
4.88
2.89
1.32
6.57
4.79
168.02
1.64
-

Method

  1. In a large saucepan over medium heat add oil onion and garlic. Cook for 5 minutes or until onion is softened. Add potatoes and cook for a further 5 minutes.

  2. Add in peas, stock and CARNATION Light & Creamy Cooking Milk, simmer for 5 minutes or until heated through. Blend mixture until smooth.

  3. Serve in 4 bowls, topped with crumbled fetta and snow pea tendrils.