Pea & mint
Nothing beats a warm soup on a cold winters day. My personal favourite soup is this pea and mint soup recipe, jam packed with protein from both the peas and butter beans. Serve with. your favourite bread and add coconut cream to garnish.
- 1 Litre water
- 750g Frozen Garden Peas
- 2 Stock Vegetable Stock Cubes
- 1 x 400g Tin Butter Bean
- 30-40 Fresh Mint Leaves
- Pinch Salt & Pepper
- Begin by placing frozen garden peas in large sauce pan, and cover with litre of water. Crumble stock cubes into mixture and place on high heat. Once begins to boil, turn down to simmer for 8-10 minutes and then remove from heat.
- Once remove from heat, add drained butter beans, mint leaves, as well as salt and pepper. Leave to sit for a few minutes.
- Transfer soup mixture to blender and blitz until completely smooth. Serve straight away or return to sauce pan to reheat slightly.