Easy Pea Soup with mint, chickpeas and feta cheese
This gorgeous green soup recipe is made with fresh peas, though you could use defrosted frozen peas. Kikkoman Ponzu adds a subtle lemony tang and the roasted chickpeas and feta provide a lovely contrast to the smooth texture of the soup. Suitable for vegetarians.
Dice the potatoes, cut the leek into slices. In a saucepan, fry in butter, and when slightly softened, pour in the stock and add the peas. Season with Kikkoman Ponzu lemon and pepper. Cook for 20 minutes.
Meanwhile, preheat the oven to 200 ⁰C. Coat the rinsed chickpeas with olive oil, ground paprika and coriander. Place in a tin and bake for 15 minutes.
Using a blender, blend the soup until smooth and sprinkle with fresh mint. Serve with roasted chickpeas and crumbled feta cheese.
Recipe as PDF
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