Baby Pea and Butter Bean Soup

It finally feels like Springtime in Melbourne.  The bright warm sun and smell of jasmine in the air makes me so happy.  Kind-a like my Baby Pea and Butter Bean Soup.  Bright would be the perfect way to describe it.  Along with nourishing and delicious.  Really, is there anything better than home-made soup?

What I love about my Baby Pea and Butter Bean soup in particular is it’s so cheap and easy to make.  Tinned beans and frozen peas are always hanging around my kitchen.  Just the thing for those, “Don’t know what to cook” dinner nights.

I find the sweetness of the leek balances the vibrancy of the mint and peas really well.  Just be sure to use good quality vegetable stock.  This makes such a difference to the flavour of the soup.  What’s more, good quality stock generally contains a lot less salt than cheaper brands – so, better for you too.

The addition of the butter beans not only provides an extra hit of plant-based protein but gives the soup a lovely, creamy consistency when blended.   Serve with a piece of sour dough toast and a sprinkle of chia seeds and I’m in foodie heaven.  So good!

Baby Pea and Butter Bean Soup; give it a go this week and let me know what you think.

Baby Pea and Butter Bean Soup

Serves 2

2 cups frozen baby peas

1 x 400g tin butter beans (drained and rinsed)

1 medium leek (white part only, washed and finely sliced)

2 cups vegetable stock

1 tbs butter or ghee

5-6 fresh mint leaves

Method:

• Place your butter into a medium-size pot and gently melt on a medium heat.  Now add your leek.  Saute gently for around 5-7 minutes or until softened.
• Now add your frozen peas.  Mix them around in the buttery leek so they are well coated and pour in your vegetable stock.
• Bring the stock to the boil then reduce to a simmer.  Simmer your pea and leek mixture for around 5-10 minutes.
• Take your soup off the heat and add the butter beans and fresh mint leaves.  Then, using a stick blender, blender the ingredients until you get a lovely thick, creamy soup consistency.
• Pop your soup back on a low heat for a little bit once fully blended and simmer for another minute or two.
• At this stage you can check your soup for seasoning.  If you think it needs a little salt and/or pepper you can add it now.
• Serve with some sour dough toast and a sprinkle of chia seeds.