A nice, cheap stand-by meal. Who doesn’t have a bag of peas in their freezer? The colour of this soup is amazing and the natural sweetness of the soup is delicious.
Peas are lower in calcium and phosphorus than beans, but they provide similar levels of protein and carbohydrates. They are a good source of protein, B vitamins, magnesium, phosphorus, manganese, iron, Zinc potassium. Dried peas are an excellent source of fibre. Green peas are a good source of vitamin C, vitamin K, and carotenes
Serves 4
Ingredients
25g / 1oz Butter (Olive oil can be used)
1 Onion (roughly chopped)
1 Garlic clove
900g / 2lb Frozen peas
1.2L / 2pts Stock (vegetable or chicken)
To taste Salt and ground black pepper
- Heat the butter in a large pan and add the onion and garlic. Fry gently for 2-3 minutes and once softened, add the peas. Cook for 1-2 minutes more, then pour in the stock.
- Bring the mixture to the boil then simmer. Cover the pan and cook for 5 or 6 minutes, until the vegetables are tender.
- Blend the mixture until smooth in a food processor once it has cooled slightly.
- Return to the pan, heat through gently and season.
