1 onion – small diced (1cm)
2 cloves garlic – finely chopped
1 tsp mixed herbs
1 courgette – chopped (2cm)
50g kale – chopped (2cm)
1 400g can mushy peas
1 vegetable stock cube
½ lemon – juice
- crusty bread, butter, yoghurt, parmesan cheese, mint sauce, chilli flakes
|Prepare vegetables as described.|
In a saucepan over a medium heat, sweat onion with a little cooking oil until soft & translucent (2 – 4 mins).
Add garlic to onion pan and cook out for 1 minute before quickly stirring in the herbs.
Add courgettes & kale until soft (3 – 4 mins) add a splash of water to help steam veggies if things get too hot – use a lid to keep steam in.
Add the mushy peas, water, vegetable stock and let everything simmer with a lid on for 10 minutes.
Finally taste and adjust seasoning (salt & pepper), before adding lemon juice and blending if desired.
Serve topped with optional ingredients as required.