Clean and chop the spring onions and gently fry them in a little of the stock for a minute. Add the shelled peas, seasoning and rest of the stock. Bring to a boil and simmer for 20 minutes. Liquidize or mash with the soya flour. return to the rinsed pan and reheat, checking seasoning and consistency. If the peas are really young, you can boil the pods if fresh and shiny in the soup and remove before liquidizing, or boil them in the stock before making the soup, for extra flavour and goodness. Adapted from "Healthy Eating for a New Age" by Joyce Dsilva. Posted to fatfree digest by "andy&shell"
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|Serving Size: 1 Serving (6165g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 24 (3%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 22583.4mg||779 %|
|Potassium 1746.9mg||46 %|
|Total Carbohydrate 169.7g||50 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 164g|
|Protein 39.7g||57 %|
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Calories per serving: 829
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