I always feel so much love when I make this gorgeous green soup as I associate it with the heart chakra. And this actually has a positive effect on heart health too.

Peas contain a huge amount of heart-healthy minerals such as magnesium, potassium and calcium – all helpful for preventing high blood pressure – a major risk factor for heart disease. The protein and fibre in peas keep blood sugars steady whilst their phyto-chemicals prevent DNA damage and boost immunity. They are a great source of B vitamins especially thiamine which your body needs for healthy nervous system function.

In this soup I’ve coupled the peas with broad beans which are high protein high fibre – a winning combination for weight loss. Then the gorgeous clean flavour fresh mint which eases indigestion and promote detoxification.

Tess’s recipe tips

Broad beans can be a little fiddly to pod (you need to remove the pale skin). You can substitute the broad beans with courgette, broccoli or kale. To turn this into a more filling meal it’s great with a poached egg floating on top.

Minted Pea and Broad Bean Soup 🌱

Ingredients

1 tablespoon olive oil

1 medium onion, finely chopped

1 stick celery finely chopped

1 carrot roughly chopped

1 clove garlic crushed

1 medium potato peeled and roughly chopped

250g frozen podded broad beans (or sub broccoli, kale or courgettes)

600g frozen peas

1 litre of hot organic vegetable stock

2 tablespoons of freshly chopped mint, plus extra sprigs to garnish

Sea salt and black pepper to season

Greek yogurt, crème fraîche or kefir to serve

Method

1. Heat the oil in a large pan and sauté the onion and celery on a medium heat gently for 10 mins until softened.

2. Next add the chopped carrot, chopped potato and garlic. Meanwhile, blanch the broad beans by cooking them for 2-3 mins in a large pan of boiling water. Drain and refresh under cold water. Slip the beans out of their pale skins (as mentioned you can substitute these with chopped broccoli, kale or courgettes).

3. Add the stock and bring to the boil. Simmer for 5-8 mins. Add the peas and broad beans and cook until are tender, for about another 5 mins.

4. Stir in the mint, then whizz in a processor (in batches) until smooth. Alternatively, use a stick blender. Adjust the seasoning with salt and pepper and serve garnished with a little yoghurt if you like and a sprig of mint.

Bon Provecho!

Love Tess x