A great soup for spring, fortified with pea protein powder with added soy. You could add calories with more soya cream.
Time to prepare: 10 mins
Time to cook: 15 mins
Dietary requirements: Dairy-free, Egg-free, Vegan
Ingredients
- 2 shallots (feel free to use white, red or spring onions instead)
- 1–2tbsp fresh mint
- 2 cloves garlic
- 2 tsp olive oil
- 150g/5oz peas (fresh or frozen)
- 2 tbsp pea protein powder
- 220ml/scant ½ pint vegetable stock
- 2 tbsp soya cream
Instructions
- Finely chop the shallots, mint and garlic.
- Heat the olive oil in a saucepan over a low heat. Add the shallot and garlic mix.
- Cook gently for about 2–3 minutes until the shallots turn translucent.
- Add the mint and cook for a minute or so.
- Add the peas, pea protein powder and broth. Stir and let it simmer for about 15 minutes, then turn off heat.
- Blend in a food processor or with a hand blender.
- Return to the pan and heat.
- Season to taste. Serve with a drizzle of olive oil and soya cream.
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