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Simple Creamy Microgreen Pea & Potato Soup

Updated: Jun 14



Microgreens Pea Shoots are a wonderful source of vitamins C and E, zinc, and other antioxidants that strengthen your immune system. Other nutrients, such as vitamins A and B and coumestrol, help reduce inflammation and lower your risk of chronic conditions, including diabetes, heart disease, and arthritis.

Their sweet flavour makes them ideal to use an ingredient in a delicious tasting soup 😊 here is a quick and very easy recipe to make.


Ingredients

2 cloves garlic

3 generous cups of fresh microgreen pea shoots

1 white onion

1 large chopped potatoe

1.5 litres of vegetable broth

1/3 tsp black pepper

Pinch of salt

2 tbsp unsalted butter

1/4 cup crème fraiche

Method

Melt the butter in a large soup saucepan, add in the chopped onion and minced garlic into it. Cook until the veggies are soft, approx 5 minutes.

Add the chopped potatoes and pea shoots. Add vegetable broth, salt and pepper.

Bring to a boil and then cover and simmer until the peas and potatoes are soft (approx 8-10 minutes)


Allow to cool slightly and then blitz in a blender. Before retuning to the heat we recommend sieving the liquid to remove any fibre strands from the peas that the blender may have missed. Warm through and add a generous portion of crème fraiche.


Voila! Serve with french crusty bread and garnish with a few extra pea shoots.



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