Try this delicious recipe from Dani Venn as part of the Live Below The Line initiative


  • 2 cups frozen peas

  • 2 cups water

  • 2 chicken stock cubes

  • 2 slices of white bread, cut into cubes.


  • 1.

    Preheat oven to 180 degrees on grill setting. Place cubed bread on baking try and bake until croutons are lightly golden.

  • 2.

    Place medium sized saucepan over high heat, add 500mls of water and bring to boil. Once boiling add peas, cook according to packet instructions or until cooked through.

  • 3.

    Strain peas, reserving the liquid, and plunge peas into iced water, this will help the pea soup retain it’s brilliant green colour.

  • 4.

    Place peas in a blender, add 2 cups of reserved liquid and crumble in two stock cubes. Blend on high until soup is pureed. Serve hot with golden croutons.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 308kj
  • Fat Total 20g
  • Saturated Fat 5g
  • Protein 25g
  • Carbohydrate 4g
  • Sugar 1g
  • Sodium 135mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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