Submit a Recipe
Low Calorie Thai Pea Soup
2 cups vegetable stock
2 cloves garlic, finely minced
3/4 tsp. curry paste
1 Tbs. plus 1 tsp. fresh mint, chopped or 1-1/4 tsp. dried
13 ounces frozen peas, thawed
3/4 tsp. canola oil
1/4 tsp. black mustard seeds
Boil stock in a large pan over high heat. Add next 3 ingredients.
Reduce heat to low, cover pan and simmer 4-5 minutes.
Add peas and simmer another 4-7 minutes.
Transfer mixture to a blender or food processor and process until smooth. Season with salt and pepper to taste.
Heat oil in a heavy nonstick skillet over medium high heat.
Sauté mustard seeds until they start to pop. Pour oil spice mixture over soup.
A collection of cooking recipes from around the world.
Any copyrighted material removed upon proof of ownership
Back to Main Menu
Back to Low Fat Recipes