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PEA, CHILLI & MINT PESTO SOUP

Name: PEA, CHILLI & MINT PESTO SOUP
Yield: 4
Ingredients: 4 spring onions, chopped; 4 cloves garlic, minced; One chunk ginger, peeled and grated; 1/2-1 tsp chillies crushed (dependent on tastebuds!); One small to medium potato, scrubbed and chopped; 2 cups frozen peas; Two large handfuls spinach (could also use spring greens); One head broccoli, chopped into florets; 800-900 ml veg stock (or to desired texture); One to two scoops unflavoured protein (or collagen for non vegan); One bunch (30g) mint, chopped; 2-3 tbsp green pesto (I used homemade); Zest one lemon; Lemon juice, to taste; Salt and pepper, to taste; To serve: Fresh basil, vegan feta, swirl of coconut yoghurt or cream

Chilli Flakes 29g

Product Information

£2.00/unit, 29g

Out of Stock

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PEA CHILLI MINT PESTO SOUP

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