• 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

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.

Per serving: calories 89, fat 1.5g, 15% calories from fat, cholesterol 0mg, protein 5.1g, carbohydrates 14.5g, fiber 5.3g, sugar 5.2g, sodium 220mg, diet points 1.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.9, Lean meat: 0.0, Fat: 0.1, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Chenin Blanc, Beaujolais, or Chianti.