Beautiful green soup op garden peas and mint

Beautiful green soup op garden peas and mint

So it hit me, and it hit me hard; this horrible flue i thought i'd never get. But i did, and it took me a good week to get back on track. And when i did, i just promised myself not to get this ill ever again!
How i do that? I guess by making the right dishes with the right vegetables in the right time.

At this moment Amsterdam is just a grey, wet and dreary environment, so what i crave for at times like these are warm, good-looking, comforting soups. In nice bowls which you can hold with both hands, and drink, while sitting on the couch with you legs up high! Or, well, you can of course, enjoy it with your family or friends on a nice laid table!

These little garden peas are awesome for a good soup and very, very healthy too. First of all, they contain more fiber than most whole grain products. In addition, they contain few calories, are high in antioxidants and low in fat. Because they contain a lot of protein and B vitamins, they are an ideal substitute for meat. Both vitamin B1, B2, B3 and B6 are richly represented. They are indispensable in a vegetarian diet.
Legumes also contain many minerals such as calcium, iron and phosphorus, and are high in carbohydrates. Contrary to what many people think through all carbohydrate restrictive diets, not all carbohydrates are bad for you. Legumes are full of good slow carbs and may well contribute to a healthy diet.

Have a good one on this!

SEE THE WHOLE RECIPE

Ingredients (4 persons)

2 onions, chopped
1 clove garlic, minced
4 tbsp sunflower oil
1 liter chicken stock
500 g peas 
 (fresh or frozen)
Handful of mint leaves, coarsely chopped
grated zest of ½ (
 preferably organic) lemon
4 tbsp extra virgin olive oil
1 tbsp chili flakes

Preperation

Chop the onions and fry together with the garlic for about 10 minutes in the olive oil until soft but not brown.
Add the stock and bring the soup to a boil.
Add the peas and let them cook for 4-5 minutes in the soup.
Grate the zest of half a lemon, add to the soup and blender a bit.
Chop de mint leaves coarsely, add them to the soup as well and puree the soup with a blender briefly so that some structure holds.
Divide the soup into warmed bowls and serve with salt and freshly ground pepper, add a little extra virgin olive oil and some chili flakes on top.
Extra tasty with a spoon farmer cheese and sourdough bread.

500 g (fresh) garden peas

2 onions (organic)

Chop the onions

Chop the garlic

Fry the onions together with the garlic in some olive oil

until soft, but not brown

make 1 l. stock using 2 vegetable cubes

Add the stock and bring the soup to a boil.

Add the peas and let them cook for 4-5 minutes

Grate the zest of half a lemon

Add to the soup,

 and blender a bit.

Chop de mint leaves coarsely,

also add to the soup and blender again.

Divide the soup into warmed bowls and serve with salt and freshly ground pepper, add a little extra virgin olive oil and some chili flakes on top.

Extra tasty with a spoon farmer cheese and sourdough bread.