This delicious soup is an easy blender recipe you can make in minutes.
I personally don’t eat a lot of beans, but peas are a legume that are easy to digest and contain a powerhouse of nutrients like vitamin K for strong bones and healthy blood clotting, lutein for eye health, vitamin C, B vitamins, iron, magnesium, and protein.
The fennel and mint brighten up the flavor of this delectable soup, which can be warmed on the stove during these chilly days or served cold in the summer.
Ingredients
1 1/2 cups plant based milk of choice (Almond or coconut milk work great, homemade is best)
1 cup fresh or frozen peas (thawed), plus 1/2 cup peas for garnish
1/2 cup chopped fennel, plus 1/2 fennel bulb shaved for garnish
1 medium zucchini, chopped
1/4 cup fresh mint, loosely packed
2 Tbl fresh lemon juice
1-2 Medjool dates, pitted
1 Tbl chopped shallot
Salt & pepper to taste
Process all ingredients in a blender until smooth. Adjust seasoning to taste. Warm on the stovetop gently at low heat. Pour into serving bowls and top with the reserved peas and thinly shaved fennel.
From Raw & Simple DETOX by Judita Wignall – Copyright 2015 Quarry Books