PEA, CHILLI & MINT PESTO SOUP
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.