Made in Minutes Pea Soup
1tbsp rapeseed oil
1 medium onion
1 garlic clove, peeled and crushed
350g frozen peas
1 can haricot or butterbeans, drained and rinsed
800ml ‘low salt’ vegetable stock
freshly ground black pepper
1. Heat the oil in a large saucepan and gently fry the onion and garlic until softened.
2. Add the peas and drained beans with the vegetable stock and season well.
3. Bring to the boil, reduce the heat and simmer for 15-20 minutes.
4. Allow the mixture to cool slightly, then transfer to a blender or food processor and blend until smooth. 5. Check the seasoning and serve into warm bowls.
Storage This recipe will keep refrigerated for up to 2 days and may be frozen for up to 3 months.