Lettuce, pea & rocket soup

The ingredient of Lettuce, pea & rocket soup

1. 40g butter
2. 1 leek, trimmed, washed, finely sliced
3. 1 small iceberg lettuce, outer leaves removed, finely shredded
4. 1 bunch fresh rocket, chopped
5. 4 cups (1 litre) Massel vegetable liquid stock
6. 2 cups (300g) frozen minted peas, thawed
7. Salt & freshly ground pepper
8. 1/3 cup chopped fresh continental parsley
9. 1/3 cup (60g) macadamias, chopped
10. Crusty bread rolls, to serve

The instruction how to make Lettuce, pea & rocket soup

1. Melt the butter in a large saucepan over a medium heat. Stir in the leek, lettuce and rocket. Cover and cook, stirring occasionally, for 6 minutes or until wilted.
2. Add the stock and cook for 5 minutes. Stir in peas and cook a further 3 minutes. Season with salt and pepper. Place in a food processor or use a hand blender and process until smooth.
3. Divide soup among serving bowls. Combine parsley and macadamias and sprinkle over the soup. Serve soup with crusty rolls.

Nutritions of Lettuce, pea & rocket soup

calories: 280.108 calories
fatContent: 21 grams fat
saturatedFatContent: 7 grams saturated fat
carbohydrateContent: 11 grams carbohydrates
sugarContent: 6 grams sugar
fibreContent:
proteinContent: 9 grams protein
cholesterolContent: 23 milligrams cholesterol
sodiumContent: 1127.39 milligrams sodium