A lovely, light soup that is an easy entree to whip up for a dinner party, this soup is dairy and gluten free for those guests with intolerances.
Heat the oil in a medium sized, heavy based saucepan. Cook the onion, celery and curry powder for 8 minutes over low heat. Cover and stir occasionally.
Add the peas, lettuce and the ricemilk. Partially cover and simmer for
eight minutes or until tender.
Puree in a blender and season well with the salt and pepper.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 20 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Dinner, Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 616 kj |
| Calories | 147 kcal |
| Fat | 5.7 g |
| Saturated Fat | 0.8 g |
| Total Carbohydrate | 16.9 g |
| Total Protein | 4.8 g |
| Fibre | 4.7 g |
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