Sweet Potato, Pea and Bacon Soup

Here’s my third soup of the season: it’s a rather thick broth which is ideal for the colder winter days – delicious and filling too!  It’s free on No Count and 5 points on WW Flex.

 

Ingredients (serves 4):

  • 150g dried split peas
  • 500g sweet potatoes, peeled and chopped into small pieces (the weight is the peeled weight)
  • 400g tin chopped tomatoes with herbs
  • 600ml vegetable stock
  • 2 tsp dried mint
  • 2 garlic cloves, crushed
  • a red onion, chopped
  • 6 bacon medallions, cooked and cut into small pieces
  • Frylight

Method:

  1. Spray a pan with Frylight and cook the onion and garlic for a couple of minutes – use a saucepan with a lid.
  2. Add the rest of the ingredients, apart from the bacon medallions, and season well.
  3. Cook for about an hour, stirring occasionally. You might need to add a little more water if needed.
  4. Add the cooked, chopped bacon medallions and simmer for a further 5 minutes.
  5. You can serve the soup as it is or blend it to produce a smoother soup.
  6. Enjoy!

Please let me know what you think: