1 Serve = ½ CC + ½ Protein + ½ Fat OR 1 Serve = 1 CC + ½ Fat
Serves 8
Best Choice Recipe
Prep : 10 min
Cook : 50 min
Ingredients
- 20ml (4 tsp) vegetable oil
- 1 Onion chopped
- 1 Clove garlic, crushed
- 160g Dried split peas, soaked overnight
- 1 tsp tomato paste
- 15ml (1 tbsp) vegetable stock concentrate
- 320g sweet potatoes, diced
- 3½ litres water or vegetable stock
- 45ml basil leaves
- Salt and pepper to taste
- Low fat plain yoghurt (optional garnish)
- Basil leaf (optional garnish)
Instructions
- Heat oil in large pot, sauté onion and garlic for 5 minutes.
- Add soaked and drained split peas, tomato paste, stock concentrate, sweet potato and water or stock.
- Bring to the boil..
- Add basil leaves and seasonings cover and simmer for 40 minutes until potatoes and peas soften.
- Allow to cool slightly, then puree soup in a blender.
- Remove from fridge and break into 16 evenly sized pieces.
- Return to pot to reheat for serving.
- Garnish with a swirl of low fat plain yoghurt and a basil leaf.
