Definitions
Recipe classification: All recipes have been classified according to state and territory policies and guidelines. Click here for information.
Vegie Power Index: Developed by The George Institute, a Vegie Power Index has been applied to each recipe based on the proportion of vegetable content. Click here to assess your own recipes, and download this handy conversion sheet to make entering your recipes easier!
| INGREDIENTS | SERVES 10 | SERVES 25 | SERVES 50 |
|---|---|---|---|
| Polyunsaturated oil | 10mL | 30mL | 55mL |
| Onions, chopped | 1 | 2 1/2 | 5 |
| Celery sticks, chopped | 2 | 5 | 9 |
| Large carrots, chopped | 1 | 3 | 6 |
| Large parsnips, chopped | 1/2 | 1 | 2 1/2 |
| Split green peas | 250g | 625g | 1.25kg |
| Water | 1.25L | 3.1L | 6.25L |
| Mint leaf sprigs | 3 | 7 | 16 |
| Lemon juice | 10mL | 30mL | 55mL |
| Black pepper (to taste) |
Method
- Heat oil in pan
- Gently cook onion, celery, carrot and parsnip
- Add peas, water and mint leaves
- Simmer until peas are tender, approximately 1 ½ hours
- Blend soup until smooth, thinning with reduced-fat milk if needed
- Add lemon juice and pepper
- Heat to serve
