Pea, carrot & chickpea soupIngredients:• 2 cups of frozen peas• 2 large carrots (diced finely) •
Pea, carrot & chickpea soupIngredients:• 2 cups of frozen peas• 2 large carrots (diced finely) • 1 tin of organic chickpeas (drained & rinsed)• 2 cloves of garlic • 2 tbsp cold pressed olive oil • 2 tsp ground tumeric • ½ tsp of chili flakes • fresh mint • 3 tbsp of coconut cream • 500ml of water with 1 vegetable stock cubeMethod:• add olive oil & garlic to a pan and simmer for 2 minutes • add tumeric and chili to pan for a further 2 minutes • add diced carrot and cook for 5 minutes • add chickpeas, peas & stock and bring to boil• simmer on a low heat, covered for approximately 10 minutes or until all vegetables are cooked• turn off heat, add mint and blend until smooth • stir in coconut cream and ready to serve! -- source link
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