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

Product Information

£2.00/unit, 29g

Out of Stock

PEA, CHILLI & MINT PESTO SOUP

Ingredients

16

Servings

4

Ingredients

4 spring onions, chopped
4 cloves garlic, minced
One chunk ginger, peeled and grated
1/2-1 teaspoon Chilli Flakes , (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 millilitres veg stock (or to desired texture)
One to two scoops unflavoured protein (or collagen for non vegan)
One bunch (30g) mint, chopped
2-3 tablespoons 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

COOKING INSTRUCTIONS

1 Heat some oil in a pan. Gently fry the spring onions, garlic, ginger and chilli in a large pan. Add in the potato, peas, spinach, broccoli and greens and stir to combine. Pour in just enough stock to cover the veggies, then bring to a boil. Simmer and cook until the potato is soft (about 20 minutes).
2 Add to a blender with the protein, mint, pesto, lemon zest, lemon juice and salt and pepper to taste. Blend smooth, adding a splash more liquid if desired. Serve warm with fresh basil, vegan feta and a swirl of coco yoghurt or cream.