Pea, broccoli & mint soup

This nourishing soup is a great immune system boosted when you’ve been overindulging and need a mini cleanse. It’s easy on the digestive system and a great detoxifier. It can be made using leftover cooked green veg from Sunday roasts, simply add it when you add the spinach and blend.

  • 1 head of broccoli, washed and cut into florets

  • 1 cup of frozen garden peas

  • ½ red onion

  • small handful of spinach leaves

  • 10 mint leaves

  • 2 cloves of garlic, crushed

  • 1 liter of vegetable stock

  • Juice of ½ lemon

  • 1 ripe avocado, sliced

  • 1 tbs pine nuts

  • hemp seed or olive oil for drizzling

  • 1 tbs coconut oil

Ingredients (serves 4)

Method

Heat a large saucepan with 1 tbs coconut oil. Add the onion and garlic and gently cook till softened for a few minutes. Then add the broccoli florets and cook for 5 minutes. Add the peas, stock and ½ the mint leaves. Bring to a boil, reduce heat and gently simmer for another 10 minutes. Stir in the spinach till wilted. Remove from the heat. Season well according to taste.

Allow to cool slightly before blending till all the broccoli has broken down and the soup is a uniform thickness. You may need to add more stock if it’s too thick. Once blended add a glug of hemp seed or olive oil and the lemon juice. Check the seasoning again.

To serve: Divide the soup between 4 bowl. Drizzle with a little hemp seeds/olive oil. Top each with ¼ of the avocado slices, a sprinkle of pine nuts and a generous amount of black pepper.