Trying to save up for a new car AND eating a well-balanced, delicious diet is certainly a challenge, but it’s far from impossible. I’m on a tight budget at the moment, and to help myself stay on track I’m committed to buying produce that is in season, and making meals that are freezable.
This vegan pea soup is packed full of veggies, and is incredibly cheap and easy to make! It also lasts really well in the freezer, and can be re-heated whenever your heart desires some green goodness.
- 2 tbs canola oil
- 2 small onions, diced
- 4 cloves garlic, thinly sliced
- 1 stick celery, diced
- 1 broccoli stalk, thinly sliced
- 1/2 large zucchini, diced
- 1L vegetable stock
- 500g frozen peas
- 2 tbs nutmeg (plus extra to serve)
- Salt and pepper to season
- 7 sprigs thyme
- 1 large handful mint (plus extra to serve)
- Olive oil to serve
- Heat oil in a pot over a high heat. Add in onion, garlic, celery and a large pinch of salt. Sauté until starting to soften.
- Add in broccoli and zucchini and continue to sauté the mixture for 2 minutes, then add in vegetable stock and bring to the boil.
- Let the mixture boil for 3 minutes, then add in the frozen peas, thyme, mint and nutmeg. Once the mixture returns to the boil, allow it to cook for 3 minutes then remove from the heat.
- Puree the mixture with a stick blender and season with salt and pepper (don’t be afraid to add quite a bit of salt… it brings out the flavour of all the ingredients and makes the soup delicious).
- Serve in a bowl topped with a drizzle of olive oil, mint leaves and a pinch of nutmeg.