Lunch

Ginger Pea Soup

This hot or cold soup takes less time to prepare than it takes to watch a sitcom. A touch of miso adds a nutty, salty element to the mix and teams up with firm light tofu to pack in the protein.

Servings
4
Prep Time
8 min
Cook Time
12 min
Duration
20 min

Ingredients

  • 4 cups frozen peas (do not thaw)

  • 3 cups low-sodium chicken broth

  • 2 tbsp green onion, diced

  • Tip:
  • 2 tsp ginger, coarsely chopped 

  • ½ cup Thai basil leaves (about 24 leaves), coarsely chopped 

  • 2 oz firm light tofu, crumbled

Preparation

1. Heat peas with broth in a medium sauce pot over medium heat. Cover and bring to a boil, about 10 minutes. Add green onion, miso, ginger and basil. Heat for about 1 minute, then remove pot from burner. 

2. Carefully pour mixture into blender and purée until smooth, about 1 minute.

(Caution: Mixture will be hot.) Pour into 4 bowls and top each with tofu, dividing evenly. Garnish with additional green onion or basil, if desired. Serve hot, at 

Nutrition Information

  • Serving Size 1-cup
  • Calories 147
  • Carbohydrate Content 22 g
  • Cholesterol Content 0 mg
  • Fat Content 1.5 g
  • Fiber Content 6 g
  • Protein Content 11 g
  • Saturated Fat Content 0.25 g
  • Sodium Content 173 mg
  • Sugar Content 0.5 g