A great soup for spring, fortified with pea protein powder with added soy. You could add calories with more soya cream.

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

        Method

        1. Finely chop the shallots, mint and garlic.
        2. Heat the olive oil in a saucepan over a low heat. Add the shallot and garlic mix.
        3. Cook gently for about 2–3 minutes until the shallots turn translucent.
        4. Add the mint and cook for a minute or so.
        5. Add the peas, pea protein powder and broth. Stir and let it simmer for about 15 minutes, then turn off heat.
        6. Blend in a food processor or with a hand blender.
        7. Return to the pan and heat.
        8. Season to taste. Serve with a drizzle of olive oil and soya cream.

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        Recipe details

        Serves:

        Prep time: 0 hr

        10 mins

        Cook time: 0 hr

        15 mins

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