Total Time: 0:35
Prep time: 0:20
Cook time: 0:15
Serves: 4
Difficulty: Easy
Calories per serving: 165
Ingredients
Oil - 4spray(s) Leek - 1 medium Onion - 1 large Vegetable stock cube - 1 cube(s), 500ml stock Peas, fresh or frozen - 400g Japanese-style silken tofu - 340g Mint, Fresh - 1 tablespoon(s) Parsley, fresh - 1 tablespoon(s) Chives, Fresh - 2 tablespoon(s) Lemon Juice, Fresh - 1 1⁄2 tablespoon(s) 0% fat natural Greek yogurt - 2 tablespoon(s) Pea shoots - 1 serving(s)
Instructions
Mist a nonstick pan with cooking spray. Cook the leek and onion over a medium-low heat for 8-10 minutes, until tender. Add 500ml vegetable stock and bring to the boil.
Add the frozen peas and cook for 3-5 minutes until tender. Remove from the heat and add the tofu, a large handful each of fresh mint and fresh flat-leaf parsley, 2 tablespoons chopped fresh chives, and 1½ tablespoons lemon juice.
Use a stick blender to blitz until smooth. Season to taste then ladle the soup into bowls and swirl ½ tablespoon 0% fat natural Greek yogurt into each. Top with a handful of pea shoots, then season and serve.