serve 2, df, ve, gf
1 tbsp extra virgin olive oil + extra for serving
1/2 medium red onion, finely chopped
2 garlic clove, finely chopped
400g frozen garden peas
5g mint leaves roughly chopped
400ml vegetable stock
1/2 tsp chilli flakes
1 tsp herbs de provence
to serve:
1 tablespoon fresh parsley, chopped
1 teaspoon hemp seeds
optional: parmesan shavings or 2 tablespoon nutritional yeast
method
gently heat the oil in a large saucepan, add the chopped onion and cook over a gentle heat for 5 minutes
add the garlic and cook for a further 3 minutes and stir
add the frozen peas, broccoli, the chopped mint leaves, herbs de provence, chilli flakes and stock
cover the saucepan, bring to the boil and then simmer for 8 minutes
once cooked, blend the soup in a food processor
return the soup to the pan and season with salt and pepper
cook for a further 5 minutes
pour into bowls and drizzle with a few drops of the extra-virgin olive oil, sprinkle with hemp seeds and parmesan / nutritional yeast and serve with warm crusty bread