Thai Pea Soup

Servings: 2


  • 2 cups vegetable stock
  • 2 cloves garlic, finely minced
  • 3/4 tsp. curry paste
  • 1 Tbs. plus 1 tsp. fresh mint, chopped
  • 13 ounces frozen peas, thawed
  • 3/4 tsp. canola oil
  • 1/4 tsp. black mustard seeds
  • 1-1/4 tsp. dried chilis


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.

Values per serving:
Calories: 89, Total Fat: 1.5 g
Fiber: 5.3 g