Broad Bean & Pea Soup Recipe. This is seriously easy, vegan, vegetarian and very delicious. A great way to use frozen vegetables.
Frozen vegetables are a must for anyone who doesn’t have the patience or time to prepare and make delicious home cooked meals daily. I make soup every day for lunch and it takes me about 15 mins. This soup is deliciously flavoursome and full of nutrients. The almonds create a creamy taste and the sumac adds a touch of sweetness. Eat it at lunch or dinner with a hot portion of garlic bread.
First of all heat a frying pan with two tablespoons of olive oil. Add the chopped red onion and fry till soft. Once soft, add the four chopped garlic cloves and the sumac.
Put the frozen vegetables all in one saucepan and boil on a high heat for 6 minutes.
Once the frozen vegetables have boiled put them on the side to cool. Add the almonds to the garlic and fried onions and continue to fry till the onions are crispy.
Once the veg have cooled put them in your Nutribullet or smoothie maker, add half the onion mixture and one cup of the water used to boil the frozen vegetables in, blend till roughly smooth. Put the soup in to a saucepan and add salt and black pepper to your taste. I like lots of black pepper!
Stir till hot, ladle in to a bowl and sprinkle the remaining onion mixture on the top. Serve with buttery toast or garlic bread.