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Chaplaincy to The Manchester Universities. The RNCM & The University Of Law.

Big Green Veg Soup

Mushy peas! In a soup! You ight think we've gone mad but oh no! This big fill could do you a couple of big lunches and the green veggies really sing with a zing of lemony goodness!

Recipe Video

Recipe Ingredients

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
400ml water
1 vegetable stock cube
½ lemon – juice

Optional Ingredients

  • crusty bread, butter, yoghurt, parmesan cheese, mint sauce, chilli flakes

Recipe Instructions

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.
 

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