Roasted garlic & pea soup
Ingredients:
- 1 Small garlic bulb
- Low-cal spray oil
- 1 Large onion
- 1 Litre hot vegetable stock
- 450g Fresh or frozen peas
- A handful of mint, roughly chopped
- 4tbsp 0% fat Greek yoghurt
- 4 Lean bacon rashers, fat removed
Method:
Preheat the oven to 200°C. Slice the top off the garlic and place the whole bulb (unpeeled) on a large square of kitchen foil. Wrap it loosely and place on a baking tray and roast in the oven for 30-40mins until really soft. Meanwhile, lightly spry a saucepan with oil on a medium heat. Cook the onion for about 8 mins, until soft but not coloured. Add the stock and the peas to the pan and bring to the boil. Reduce the heat to a simmer and cook gently for about 10 mins. Leave to cool slightly. Squeeze the soft garlic cloves out of their skins into the soup. Add most of the mint and blitz in a blender until thick and smooth. Grill the bacon until golden brown and crisp. Crumble into small pieces. Reheat the soup in a pan and season to taste. Serve with a spoonful of yoghurt. Sprinkle with the remaining mint and crispy bacon.
