Pea and mint soup with cream cheese bruschetta


5 essential Waitrose salad onions
1 tbsp olive oil
1 garlic clove
500g essential Waitrose frozen garden peas
900ml vegetable stock.
14 mint leaves
1 essential Waitrose baguette
100g essential Waitrose reduced fat soft cheese
black pepper


1. Preheat the grill to high. Meanwhile crush the garlic, slice the onions and sauté in the olive oil for 3 minutes. Add in the peas vegetable stock.

2. Bring to the boil, then simmer for 8 minutes. Add in the mint leaves and, using a hand blender or food processor, blend until smooth.

3. Meanwhile, cut 8 slices from the baguette and toast lightly on each side. Spread the soft cheese over the toasts and grill for 2 minutes. Serve the soup with the bruschetta. Garnish with black pepper and extra mint leaves.

Pea and mint soup with cream cheese bruschetta
  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Total time: 20 minutes 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1430.928kJ
Fat 9g
Saturated Fat 3.1g
Carbohydrate 50g
Sugars 6.5g
Salt 1g

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3 stars

Average user rating Based on 1 rating

This recipe was first published in Wed Jun 01 12:29:00 BST 2011.