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Low Calorie Thai Pea Soup By:contributor Ingredients 2 cups vegetable stock 2 cloves garlic, finely minced 3/4 tsp. curry paste 1 Tbs. plus 1 tsp. fresh mint, chopped or 1-1/4 tsp. dried 13 ounces frozen peas, thawed 3/4 tsp. canola oil 1/4 tsp. black mustard seeds Method Boil stock in a large pan over high heat. Add next 3 ingredients. Reduce heat to low, cover pan and simmer 4-5 minutes. Add peas and simmer another 4-7 minutes. Transfer mixture to a blender or food processor and process until smooth. Season with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté mustard seeds until they start to pop. Pour oil spice mixture over soup. |
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