I have been feeling a little bit poorly for the past few days, so I am currently doing some #detox.
I found some great ideas in Carol Vorderman’s Detox Recipes, including a recipe for a yummy looking pea and mint soup. I didn’t make my soup exactly as she does hers because I don’t like olive oil that much anymore so I used coconut oil instead.
To prepare this soup (4 servings) you will need:
1 1/2pint ( 900 ml) Vegetable stock;
1 LB (450 gr) petits pois – I used frozen ones to save time but I will definitely use fresh ones when I can;
1 small onion;
2 tbsp of oil. Vorderman uses extra virgin olive oil but as I said I went for coconut oil instead.
Some fresh mint leaves – Vorderman says a handful will do and that’s about the amount I used too.
First of all, you have to chop the onion really finely
Next, heat up the oil in saucepan.
Add the onion and cook for about 5 minutes. When the onion gets translucent it’s time to move on to the next step!
Add the pea, the stock and half the mint leaves.
Cover and simmer for about 5 minutes.
Liquidize the soup.
This soup can be served with yoghurt or whole milk.
I used probiotic yoghurt and added just a little bit of lemon juice. I also added the spare mint leaves on the top to make it look even more appetizing. Easy peasy and ready in less than 15 minutes.
This detox soup was so lovely I had 2 bowls in a row with a couple slices of gluten free bread.
Voilà, c’est prêt! Bon appétit!