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Ingredients
- 1 tsp Light oil with a dash of toasted sesame oil
- 1 Tbsp. Very finely minced fresh gingerroot)
- 1 x Leek thinly sliced
- 3 c. Vegetable stock
- 1/2 c. Loosely packed fresh dill
- 3 c. Frzn peas
- 2 Tbsp. Cornstarch mixed with 4tbsp water, (slurry)
- 1/4 tsp Salt
- 1/8 tsp Cayenne pepper
Directions
- Pour the oil into a medium preheated saucepan over medium-high heat and cook the ginger for 2 min. Add in the leek and cook for 3 min or possibly till wilted. Stir in the stock and dill and bring to a boil.
- Remove from the heat. Pour into a blender and puree till smooth - about 5 min. Add in the cornstarch slurry, return to the heat, and stir till thickened - about 1 minute.
- To serve:Add in salt and cayenne, and toss with your pasta-of-choice and enjoy.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1134g | |
| Calories 449 | |
| Calories from Fat 54 | 12% |
| Total Fat 6.19g | 8% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 3839mg | 160% |
| Potassium 644mg | 18% |
| Total Carbs 79.07g | 21% |
| Dietary Fiber 18.4g | 61% |
| Sugars 26.22g | 17% |
| Protein 21.18g | 34% |
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