Trisha Lewis (aka Trisha’s Transformation) is on a mission to change her life and shed 13 stone – and she’s over halfway there. Trisha’s 21-Day Reset helps you build the foundations of a resilient weight-loss plan, so that when you fall off the wagon you don’t have to beat yourself up – you simply reset.

This is so simple and easy to make. Adding the spinach at the end will give your soup a burst of green colour and give your body a burst of vitamin D and nutrients!

This is a very summery soup, as it’s light yet filling at the same time.

I use frozen petit pois as they are smaller and sweeter. The saltiness and smokiness from the bacon adds that extra punch. Delicious!

Serves 4


400g frozen petit pois

olive oil

1 white onion, diced

2 garlic cloves, chopped 50g smoked streaky bacon, chopped

2 vegetable stock cubes 400ml boiling water 400g spinach (fresh or frozen)

100ml light cream, plus extra to garnish

1 lemon, juiced

salt and black pepper

10g fresh mint leaves, plus extra to garnish


Bring a small pot of water to the boil, then add your frozen peas. As soon as the water comes back to the boil, strain the peas and run them under cold water. (This method of cooking is called blanching and it helps to keep the peas’ bright green colour.)

Heat a large pot and add some olive oil. Add your onion, garlic and bacon and gently sauté until the onion has softened.

Dissolve the stock cubes in the hot water, then pour into the pot and simmer for 5 minutes.

Add your blanched peas and spinach and simmer for 5 minutes, then add your cream, lemon juice and mint and simmer for 3 minutes. Blitz with a hand-held blender until smooth, then season with salt and pepper.

To serve, ladle into warmed bowls and garnish with a little cream and a few fresh mint leaves. This will last for three days in your fridge once chilled.

Nutritional information

Per serving: Calories 209kcal | Protein 13g Carbohydrates 14g | Fat 11g |

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