Delicious on a cold winter’s day, delightful on a rainy day in, and even a treat on a warm balmy day – this is a go-to recipe for all seasons.
Peas are low-fat but high-everything-else. A cup of peas has less than 100 calories, lots of protein, fibre and micronutrients. Did you know that you get almost 50% of your Vitamin K boost just from one cup? A good one to keep in mind especially if you're vegan and looking for ideas to pump up the vitamin K intake.
Read more about the benefits of peas here.
Recipe (serves 4)
- 1 medium-sized brown onion, coarsely chopped
- 2 garlic cloves, minced
- 1/2 tablespoon olive oil
- 1 pack 750g frozen peas
- 800ml soup stock
- 4 tablespoons chopped fresh mint
- 4 tablespoons chopped fresh coriander
- 1 lemon or lime wedge
- 150ml milk or cream - Coconut milk works well too
- Salt and pepper to taste
- In a large pot, heat oil over medium-high heat, add in onion and garlic to cook for about 3 minutes or until onion is soft, stirring occasionally.
- Add the stock, coriander, mint, and peas to the pot then cover the pot to boil. Let it simmer for 3-4 minutes or until peas are tender but still bright green. Remove from heat. Set aside to cool slightly.
- Blend soup using a processor or hand blender until smooth. Return soup to saucepan over medium-low heat. Cook for 5 minutes or until heated through, turn off the heat, squeeze in lime/lemon wedge, season with salt and pepper to taste.
*Tip: Frozen peas are great to keep in the freezer and to keep as stand-in meals on occasions when you just want to take it easy.