Feast Norfolk Magazine
Recipe by Sara Matthews | @sarabynatureskitchen
Sara Matthew offers us this easy soup that’s packed with veggies!
This is a great favourite with all members of the family and can easily be made with stock cupboard – or freezer – essentials!
Serves Six – Eight
INGREDIENTS
500g of frozen peas
1 large onion, chopped
1tbsp of mixed herbs
4 cloves garlic, crushed
500ml of vegetable stock
1 tin butter beans, drained
1 tin cannellini beans, drained
Salt and pepper to taste
For the Balsamic glaze
Handful of finely chopped mint or 1 tbsp of gf mint sauce
1-2 tbsp of balsamic vinegar
Method
In a large pan, sauté the onion and garlic in a splash of the vegetable stock to stop it from sticking. Once softened add all the other soup ingredients apart from the beans. Bring to the boil then simmer for 5 minutes. Remove from the heat and blend with a stick blender. I like my soup thick but add more stock or water to create the consistency you desire. Add the drained beans. Return to the heat on a low heat for a few minutes to heat the beans through. Serve with the balsamic glaze and your favourite gluten free bread.
For the balsamic glaze, in a small bowl mix the ingredients. It’s best to do this before so the flavours from the mint can infuse the vinegar.
