Serves : 8
Step One : Put 675g (1lb 8oz) frozen peas in a pan with 25g (1oz) butter, 10ml (2tsp) sugar, six roughly chopped spring onions and one Little Gem lettuce, cut into thin wedges.
Step Two : Pour over just enough boiling water to cover, season and simmer for 5 mins. Drain and stir in some small fresh mint leaves to serve,
This classic recipe is nutritious and high in fibre and vitamins.
1 tbsp (15ml) olive oil
1 small onion, chopped
1 medium leek, sliced
2 pints (1.1 litres) vegetable stock
1 medium potato, weighing about 175g (6oz), peeled and chopped
2 celery sticks, chopped
2 medium carrots, chopped
200g (7oz) can chopped tomatoes
25g (1oz) dried pasta shapes
100g (3 ½ oz) french beans, halved
1 large or 2 small courgettes, sliced
100g (3 ½ oz) pre-cooked or drained, canned flageolet or haricot beans
Salt and freshly ground black pepper
Step One : Heat olive oil in a large flameproof casserole dish. Add the onion and leek, and soften for 5 mins, stirring occasionally. Add stock, potato, celery, carrots and canned tomatoes, then simmer, covered for 15 mins.
Step Two : Add pasta, French beans and courgettes, and simmer for 15 mins. Stir in flageolet or haricot beans, season well and simmer for 2 more mins.
Step Three : Serve the soup with crusty baguettes.
More yummy soup recipes can be found here …
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