It is so vital to eat healthily at this time of year to keep your blood rich, immunity high and bugs at bay. Soups are one of the easiest ways to get your daily veg in one hit and it's just as easy to make a portion for 1 or 10, so it just makes sense to batch cook and freeze individual portions for when you can't be bothered to cook but want something nourishing. Peas are suprisingly high in protein and fibre which makes them great at regulating the pace of digestion so good for sugar balancing. And they're high in phytonutrients and have even been linked to lowering stomach cancer risk. Who knew they were so good for us? I balance their sweetness with some cumin...
1 Onion chopped
2 Cloves of garlic
1 teaspoon ground cumin
1/2 teasponn ground turmeric (optional)
1 tablespoon olive or Virgin cold pressed coconut oil
6 mugs of peas (frozen or fresh)
4 mugs of vegetable stock or home made bone broth
1 x 400g tin cannellini beans or butter beans (well drained and soaked for a few hours ideally)
10 sprigs of fresh mint
Salt and Pepper
Heat the oil in a large saucepan then sautee the onions and garlic for a few minutes until soft then add the spices and cook for a few minutes. Add the peas and stock and begin to heat slowly. Cook until the peas start boiling which takes about 12 minutes. Add the white beans and mint leaves and cook for another 5-7 minutes. Then whizz up with a hand blender or pour the soup into your blender and whizzuntil smooth.
Season to taste and garnish with some mint and a sprinke of cumin. Bon Appetit.