Green Pea and White Bean Soup
1 Tablespoon oilve oil
2 cloves minced garlic
1 small onion diced
1 can navy beans, rinsed and drained
4 cups frozen green peas
carton of low sodium chicken broth
1/4 cup crumbled goat cheese (optional)
In a medium saucepan over medium high heat cook onion and garlic in oil untill onion is soft. 2-3 minutes. Add peas, beans and broth. Bring to a boil, takes about 12 minutes. Remove from heat and pour into blender, working in 2 batches if necessary. Puree until smooth, about 3 minutes. Pour back in pot and keep warm on stove until serving. Top with goat cheese.
also known as Justine
Butternut squash soup
1 butternut squash - chppped into small chunks
1 onion - sliced
2 cloves of garlic - chopped
vegetable stock
dribble of double cream
salt and pepper to season.
Fry the onions and garlic until clear
Add the butternut squash
Fry for 5-10 mins until the butternut squash is softening.
Add the vegetable stock to the pan and simmer for 40 mins or until squash is soft
Add to a blender and blitz
Add back to the pan, taste and season and a double cream.
Yummy!!!!!!!!!!
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