Name: Creamy pea and basil soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 500g frozen peas; 2 x 400g cans cannellini beans, rinsed and drained; 2 cloves garlic, peeled; 1L (4 cups) chicken style liquid stock; 250.00 ml basil leaves, finely chopped; 40.00 ml sunflower seeds; 2 tsp grated lemon rind; 21.00 gm lemon juice; 18.20 gm extra virgin olive oil

Creamy pea and basil soup

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Boost soup with protein-packed, vitamin E-rich sunflower seeds for added creaminess and flavor.

Ingredients:

500g frozen peas
2 x 400g cans cannellini beans, rinsed and drained
2 cloves garlic, peeled
1L (4 cups) chicken style liquid stock
250.00 ml basil leaves, finely chopped
40.00 ml sunflower seeds
2 tsp grated lemon rind
21.00 gm lemon juice

Instructions:

In a large saucepan, combine 350g of peas, beans, garlic, and chicken stock. Bring to a boil, then lower the heat and simmer for 10 minutes.
Blend the soup until smooth in a blender. Stir in the rest of the peas and return the mixture to heat. Bring to a boil and simmer for 3 minutes until peas are tender.
Combine fresh basil, sunflower seeds, lemon zest, lemon juice, and extra virgin olive oil in a bowl and mix well.
Ladle the soup into bowls and garnish each with a generous spoonful of the basil and sunflower mixture before serving.

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