PEA, CHILLI & MINT PESTO SOUP

PEA, CHILLI & MINT PESTO SOUP

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.

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