Creamy pea and basil soup

Creamy pea and basil soup


Sunflower seeds are a healthy adjunct to this creamy soup. They are high in protein and vitamin E plus they taste delicious!

The ingredient of Creamy pea and basil soup

  1. 500g frozen peas
  2. 2 x 400g cans cannellini beans, rinsed and drained
  3. 2 cloves garlic, peeled
  4. 1L (4 cups) Massel chicken style liquid amassing
  5. 1 cup basil leaves, finely chopped
  6. 2 tablespoons sunflower seeds
  7. 2 teaspoon grated lemon rind
  8. 1 tablespoon lemon juice
  9. 1 tablespoon further virgin olive oil

The instruction how to make Creamy pea and basil soup

  1. Place 350g of the peas, and all of the beans, garlic and chicken addition in a large saucepan. Bring to the boil, later shorten heat and simmer for 10 minutes.
  2. Transfer soup to a blender and mixture until smooth. Add remaining peas and return to heat. Bring to the boil and cook for 3 minutes until peas are soft.
  3. Place basil, sunflower seeds, lemon rind and juice, and olive oil into a bowl, and blend to combine.
  4. Transfer soup to serving bowls. pinnacle each bowl in imitation of a spoonful of the basil and sunflower merger and serve.

Nutritions of Creamy pea and basil soup

calories: 318.109 calories
calories: 8 grams fat
calories: 1 grams saturated fat
calories: 38 grams carbohydrates
calories: 7 grams sugar
calories: 19 grams protein
calories: 1315.56 milligrams sodium
calories: NutritionInformation

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