Wednesday, February 4, 2009

0 Pea Puree and Pea Soup Recipe

My pea puree recipe is so creamy and delicious that you will never need to use cream or butter in a pea puree ever again.

You can have this recipe thick as a pea puree or thin as a pea soup.

I use mint leaves in my recipe so you could call it a pea and mint puree recipe or a pea and mint soup recipe, this is optional as it tastes just as good without the mint as it does with the mint.

I use frozen garden peas, potatoes and spinach which blend together nicely into a creamy whipped puree or soup.

My pea puree/pea soup is dairy free and vegan.

Peas contain fibre, iron and vitamin C, my recipe is simple to make and very healthy too so why not give it a try yourself?

Ingredients for pea soup recipe

2 Cups Frozen garden peas
1 Medium potato(peeled, chopped small)
Few sprigs fresh mint leaves (optional)
1-2 Handfuls fresh spinach leaves

Knob of Sunflower margarine or olive oil
Salt to Season

Would you like a taste of this creamy green treat?

How to make Chef Jeenas Pea soup and Pea puree

Place the peas and potatoes into a pan with enough water to cover the vegetables.

Bring to the boil and simmer until all of the potatoes and peas are soft.

Add spinach and mint leaves simmer for two minutes.

Drain the water from the peas, do not discard this water.

Place peas and potatoes into a blender and mix, keep adding enough of the water to produce either a soup consistency or a thick puree consistency.

Taste and add salt and margarine/oil as needed.

Pour into a dish and serve as desired.

Enjoy Chef Jeenas pea and mint soup and pea puree recipe.

Pea puree
tastes delicious as a side dish, we ate ours with my vegetarian seekh kebab recipe and salad.

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