Better Home And Gardens Magazine Mediteranean Chick Pea Soup

Serveware, Cuisine, Food, Dishware, Ingredient, Tableware, Dish, Condiment, Cutlery, Beer,

Makes: 4

Prep Time: 0 hours 20 mins

Cook Time: 0 hours 30 mins

Total Time: 0 hours 50 mins

pancetta slices

2 tbsp.

olive oil, plus extra to drizzle

shallots, finely chopped

large potato, peeled and roughly chopped

garlic clove, crushed

1 l

(1¾ pint) vegetable stock

400 g

(14oz) frozen peas

Small handful fresh mint leaves, roughly chopped, plus extra to garnish

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Heat a small frying pan over medium heat and fry the pancetta until golden and crispy, about 3min. Lift out and set aside on some kitchen paper.
Next heat the oil in a separate large pan and gently fry the shallots for 5min, until softened. Stir in the potato and garlic and cook for a further 5min, until softened. Add a splash of water if the pan looks dry.
Add the stock, bring up to the boil and simmer for 10-15min until the potatoes are tender. Add the peas and bring back up to the boil. Cook for 1min then add the mint leaves and some seasoning. Carefully blend the soup until completely smooth (do this in batches if necessary). Check the seasoning.
Reheat the soup if necessary, then serve in warmed soup bowls topped with broken pancetta shards, a few mint leaves and some oil.

Per Serving:

Calories: 176
Fibre: 6 g
Total carbs: 18 g
Sugars: 3 g
Total fat: 8 g
Saturated fat: 2 g
Protein: 8 g

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io