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.
