A plant-based play on pea and ham soup. This colour-popping creamy pea soup delivers around half your daily fibre needs per portion.
- 1 tbsp extra virgin olive oil (EVOO)
- 1 onion, chopped (approx. 180g)
- 3 sticks celery, finely chopped (approx. 110g)
- 3 garlic cloves, sliced
- 400g peas, frozen
- 150g baby spinach leaves
- 1 tin of haricot beans or other white beans, drained (400g)
- 5g mint leaves, or more to taste
- 850ml vegetable stock, hot
- 30g coconut flakes
- 1 tsp extra virgin olive oil
- 1⁄2 tsp smoked paprika
- 1⁄4 tsp garlic powder
To Serve (optional)
- 100g live thick yoghurt (we used Bio&Me Original Prebiotic Yoghurt)
- 4 slices of wheaten bread, or crusty bread of choice
- Preheat the oven to 200°C/gas mark 6 and line a small oven tray with non-stick baking paper.
- Heat 1 tbsp of oil in a large saucepan and add the onion, celery and garlic. Cook on a low-medium heat for 5 or so mins until softening but not browning.
- While the veg is sweating, place the coconut flakes, 1 tsp of oil, paprika, garlic powder and a pinch of salt onto the lined baking tray and toss until all the coconut is coated. Place the tray in the oven for 3–4 mins until the coconut is golden brown.
- Once the onion and celery have softened, add the peas, spinach, beans, mint leaves and hot stock. Stir to combine everything. Bring to the boil, reduce the heat to simmer for a few mins.
- Remove the saucepan from the heat and blitz with a hand blender until it reaches your preferred consistency. Season to taste. For extra-smooth soup, blitz in a high-powered blender for 1–2 mins.
- Divide the soup into portions and top with the yoghurt (if using). Use a knife to make yoghurt swirls. Add some of the coconut ‘ham’ and crusty bread.
- The soup can be kept in the fridge for up to 3 days, or frozen for up to 1 month.