1.5 Cup of frozen garden peas
1 medium onion
3 celery stalks
1 garlic clove, crushed
160g spinach leaves
100g kale, chopped and large stalks removed
235g (3 cups) pre-cooked White Kidney Beans
250ml vegetable stock
Pink salt and black pepper, to taste
1 tbsp olive oil
How to make it:
Slice the onion and celery and sauté in a pan with olive oil and a bit of salt and pepper until softening. Add the garlic and cook for another 2 minutes. Add in the kale and cook until softened, approximately 5 minutes.
Stir in the stock, bring it to a simmer and then add in the frozen peas and white kidney beans. Let it rest for 4-5 minutes until the peas are defrosted but not over-cook them because they’ll lose their shiny green color.
Start to transfer the soup mixture into a blender (make sure it’s not boiling hot), add the spinach leaves, and blend in batches. The spinach will cook in the residual heat of the soup and retain its fresh green color.
Taste and season the soup and serve in a warmed bowl with a dollop of dairy-free yogurt, fresh herbs, and seeds.