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 Freestyle.

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!