Green Pea & Almond Soup With Prosciutto
Green Pea & Almond Soup With Prosciutto
- July 20, 2021
- Posted by: Fitbliss
Heat half the oil in a large saucepan. Saute leek, garlic and chilli on medium heat for 5 minutes. Add potato and stock, bring to the boil and simmer for 15 minutes.
Add peas and combine. Adjust with salt and pepper to taste. Bring to boil and then simmer for another 15 minutes.
Heat remaining oil in a non-stick frypan. Add prosciutto, thyme and almonds and saute for 5 minutes on medium heat or until crispy.
Once soup contents are soft remove from heat. Blend with a hand blender until smooth. Serve in bowls, with toast, and topped with prosciutto and almond mix.
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 484
- % Daily Value *
- Total Fat 20.7g32%
- Saturated Fat 4.7g24%
- Total Carbohydrate 35g12%
- Dietary Fiber 12.1g49%
- Sugars 8.3g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat half the oil in a large saucepan. Saute leek, garlic and chilli on medium heat for 5 minutes. Add potato and stock, bring to the boil and simmer for 15 minutes.
Add peas and combine. Adjust with salt and pepper to taste. Bring to boil and then simmer for another 15 minutes.
Heat remaining oil in a non-stick frypan. Add prosciutto, thyme and almonds and saute for 5 minutes on medium heat or until crispy.
Once soup contents are soft remove from heat. Blend with a hand blender until smooth. Serve in bowls, with toast, and topped with prosciutto and almond mix.
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Heat half the oil in a large saucepan. Saute leek, garlic and chilli on medium heat for 5 minutes. Add potato and stock, bring to the boil and simmer for 15 minutes.
Add peas and combine. Adjust with salt and pepper to taste. Bring to boil and then simmer for another 15 minutes.
Heat remaining oil in a non-stick frypan. Add prosciutto, thyme and almonds and saute for 5 minutes on medium heat or until crispy.
Once soup contents are soft remove from heat. Blend with a hand blender until smooth. Serve in bowls, with toast, and topped with prosciutto and almond mix.
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 484
- % Daily Value *
- Total Fat 20.7g32%
- Saturated Fat 4.7g24%
- Total Carbohydrate 35g12%
- Dietary Fiber 12.1g49%
- Sugars 8.3g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat half the oil in a large saucepan. Saute leek, garlic and chilli on medium heat for 5 minutes. Add potato and stock, bring to the boil and simmer for 15 minutes.
Add peas and combine. Adjust with salt and pepper to taste. Bring to boil and then simmer for another 15 minutes.
Heat remaining oil in a non-stick frypan. Add prosciutto, thyme and almonds and saute for 5 minutes on medium heat or until crispy.
Once soup contents are soft remove from heat. Blend with a hand blender until smooth. Serve in bowls, with toast, and topped with prosciutto and almond mix.