This recipe came out of a need to make a soup that nourishes my Dad as he is unable to eat solid food. It’s wholesome and tasty, has plenty of protein and is suitable for vegetarians/vegans and of course everyone else. One of the lovely things about this soup is that you can keep the ingredients in the freezer so it’s great when you need something and you don’t feel like going out!
Ingredients
- 2 shallots, finely sliced
- 2 cloves garlic, crushed or squashed and sliced
- 2-3 tbsp olive oil
- Pinch of salt (to prevent burning)
- 4-500g frozen peas*
- 4-500g frozen broad beans (Waitrose and M&S both sell these)*
- 4-500g frozen edamame beans (Waitrose and M&S both sell these)*
- *Measurements don’t need to be too accurate, just keep the amounts of each pea and bean as equal as you can. These can be from frozen.
- 1 teaspoon dried mint, roughly chopped (this is 2 largish bunches)
- 1 litre of chicken or vegetable stock, add extra water if needed. Use homemade chicken stock for health benefits.
- Lemon juice to taste.
Method
- Fry shallots and garlic in olive oil, with a pinch of salt, over a medium heat until they soften – 10-12 mins
- Add peas, broad beans and edamame beans – cook for about 5 minutes until all are defrosted, stirring regularly
- Add the mint and stir in thoroughly
- Add stock and bring to the boil
- Cook for 15 minutes
- The trick with this one to get the right consistency is to put just half the soup into a food processor, not a blender or a soup blender. Add the processed part back to the unblended soup in the pan and bring back to the boil
- Add salt, pepper, and lemon juice to taste and then serve.
This soup wants to be eaten on the day you make it, it is not nearly so nice when it’s been kept.
Enjoy! Let me know what you think!
