Soya bean and pea soup
Skill level: Easy peasy
Costs: Cheap as chips
Soya bean and pea soup is the perfect alternative to a traditional pea soup and doesn't use any dairy produce so can work for any vegan diners too. This hearty, healthy meal is made in minutes with only frozen peas, rocket, basil, stock and soya beans - cupboard staples that you can store for months. This soya bean pea soup is low-calorie but tastes deliciously full fat!
- 200g frozen soya beans (also called edamame beans)
- 200g frozen peas
- 500ml hot vegetable stock
- 6 spring onions, trimmed and chopped
- 1 small bunch basil leaves
- 1 handful (50g) rocket leaves
- 300ml light soya milk
Top tip: Make this and freeze into individual portions so you've plenty of low-cal, low-fat soup portions ready when you feel peckish.
- Put the frozen soya beans, frozen peas, vegetable stock and spring onions in a pan. Bring to the boil and simmer for five mins.
- Add the basil and rocket leaves and light soya milk. Separate the mixture in to two bowls. Blend the mixture in one of the bowls until it's smooth, leave the other bowl of soup chunky. Combine both mixtures and warm through to serve.
If you fancy a classic pea soup, try our main recipe.
Nutritional information per portion
- Calories 129(kcal)
- Fat 5.5g
- Saturates 0.7g
- Sugars 3.2g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.