Courgette & Pea Soup

Vivid green, this soup has a natural but tangy flavour. Peas are packed with folic acid and Vitamin B6, both of which are proven to improve cardiovascular health, and this benefit is not lost when the peas are cooked.

INGREDIENTS

• 250g frozen peas
• 2 cloves garlic, peeled and sliced
• 2 leeks, sliced
• 1 large courgette, chopped
• 2 Little Gem lettuces, chopped
• Handful fresh parsley
• Handful watercress
• 2 sprigs of mint
• Pinch LoSalt
• Freshly ground black pepper
• Pinch dried chilli flakes
• Slurp Balsamic vinegar
• dash of tabasco sauce
• Swirl of low-fat crème fraîche, to serve

METHOD

1. In a large lidded saucepan, bring 2 litres water to the boil.
2. Add the frozen peas and bubble away for 5 minutes.
3. Next add the garlic, sliced leeks, courgettes and Little Gem lettuces.
4. Simmer for 10 minutes then add the watercress and herbs.
5. Season with a pinch of LoSalt, lots of black pepper and a pinch of dried chilli flakes.
6. Pop the lid on the pan and simmer gently for 20 minutes.
7. Next whizz up with a hand blender until smooth and add a drizzle of Balsamic vinegar and a dash of Tabasco sauce.
8. Serve in soup bowls with a swirl of low fat crème fraîche.