Green pea and corn soup

Posted on August 3, 2009. Filed under: Diabetes/diabetic recipe, Starter | Tags: , , , |

Corn is a staple cereal used in Mexican cuisine. Green peas are used to thicken this soup and to add a substantial amount of fibre too. Coriander and garlic lend delicate aromatic flavours that complement the corn and peas making this soup difficult to resist.
This delicious broth makes a wholesome and heart-warming meal if served with whole wheat bread.

Preparation Time : 15 mins.
Cooking Time : 15 mins.

Serves 4.

2 cups fresh green peas
1 cup sweet corn kernels
½ onion, chopped
1 clove garlic, crushed
1 teaspoon oil
salt to taste
For serving

1 teaspoon chopped coriander

1/4 cup low fat milk

1 teaspoon chopped mint
1. Combine the peas, corn, onion, garlic, salt and 4 cups of water and simmer for 10 minutes or until tender. Cool and blend in a mixer to get a smooth purée.
2. Just before serving, add the milk, coriander, mint and salt and bring to a boil.
3. Serve hot.

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