Spring Soup with Peas and Mint (Cooking time: 1 min. Simmering time: 30 min.)

This fresh spring recipe was created by Renee from Renee's Eettafel, specifically for Ecostoof. On her website, she shares nutritious recipes with an emphasis on balance, seasons, and Traditional Chinese Nutritional Theory.

This soup is a perfect example of this: simple, nourishing, and ideal for preparation in the Ecostoof. The combination of peas, mint, basil, and optionally chicken makes this a soup full of strength and comfort – ideal for lunch or a light dinner.

Ingredients (for 4 bowls)

500 grams organic peas (frozen)
1 onion
1 clove garlic
2 bay leaves
600 ml water
1 cube chicken or vegetable broth (low salt)
0.25 lime
5 sprigs fresh mint
5 sprigs fresh basil

Optional:
100 grams smoked chicken (or bacon bits)

Preparation method

1. Finely chop the onion and finely chop or press the garlic. Sauté both in some oil in a pan.
2. Meanwhile, boil water in a kettle.
3. Add the peas, broth, and boiled water to the pan. Season with pepper and add the bay leaves.
4. Bring to a boil and cook for 1 minute. Then add half of the herb leaves and place the pan in the Ecostoof for 30 minutes.
5. After the cooking time, take a few whole peas out of the pan (for garnish). Remove the bay leaves and add the rest of the herbs and lime juice.
6. Blend the soup with an immersion blender until smooth.
7. Serve in bowls with the reserved peas and, if desired, cubes of smoked chicken or bacon bits.