Super Green Pea and Mint Soup
2 onions chopped roughly 1tbsp olive oil 3 garlic cloves grated 1 courgette chopped 300g sugar snap peas chopped 1tbsp vegetable stock (I use vegan Swiss Bouillon) 1.5 pints of water 450g frozen peas 2 handfuls spinach Handful mint
Tahini dressing Pine nuts 1Place the onions and olive oil into a saucepan and fry for five minutes, or until soft. 2Add the courgette and sugar snap peas and fry for two minutes, then add the garlic and cook for a further minute. 3Next add the Bouillon to a pint of boiling water, stir and add to the saucepan. Bring to the boil and then reduce to a simmer. 4Throw in the peas and the spinach – when the spinach has wilted take off the heat and add the mint, salt and pepper. 5Blitz with a hand blender or food processor until smooth. 6Delicious served with tahini dressing, pine nuts and sourdough or flatbread.