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Pea & Carrot Soup

Serves 1


  • 1/4 cup chopped onion
  • 1/3 cup firmly packed grated carrot
  • 1/4 cup peas
  • 1/2 cup chicken stock
  • 1 tablespoon Australian skim milk powder
  • seasoning, to taste
  • chopped fresh mint, for serving
Download Recipe (PDF)


  1. Boil vegetables in stock for 5 minutes. Drain, reserve stock, puree vegetables. Return vegetable puree to saucepan together with stock, skim milk powder and season to taste. Serve garnished with chopped fresh mint.

Tips / Handy Hints

Place onion, carrot and peas in a bowl with a little chicken stock. Cover and cook on high for 2 minutes. Puree vegetables. Add remaining stock, skim milk powder and season to taste. Cook on high for 1 minute or until boiling. Serve garnished with fresh chopped mint.

Nutritional Information

Nutrients per serve:
Energy (kj) 415
Protein (g) 8
Carbohydrates (g) 15
Sodium (mg) 0
Calcium (mg) 0
Iron (mg) 0


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