Ten minute Peacorn Soup DEGF (Dairy. Egg. Gluten. Free.)

Ten Minute DEGF Peacorn Soup

Cold? Tired? Hungry? Want to eat something nutritious and yummy in the next ten minutes? That was me yesterday lunchtime and I suddenly had the urge for pea soup! However, my poor freezer only had a handful of peas left and I was really looking forward to soup 🙁 but then I saw the frozen sweetcorn and my Peacorn soup was born! It is was so good! 🙂 Green peas contain fibre, protein and loads of vitamins including A, C, K, as well as several phytonutrients including two almost exclusive to peas called pisumsaponins I and II (‘pisum’ sativum is actually the scientific name for pea) and have anti-inflammatory properties. Sweetcorn is also of great nutritional value also containing fibre and protein with some iron and calcium too 🙂 Mint is the other main ingredient in my Peacorn soup and this has Vitamin A, iron and manganese to add to this fantastic combination. Enough reading…start cooking!

Gather

  • Frozen peas (a mugful)
  • Frozen sweetcorn (a mugful)
  • Salt (1/2 teaspoon or to taste)
  • Freshly Ground Black Pepper (1/2 teaspoon or to taste)
  • 1 teaspoon Dried Mint
  • Coconut Milk (depends on your mug and pan size but approximately 250-300ml)

Prepare

  1. Put the frozen veg in a saucepan and heat gently allowing it to start to defrost.
  2. Add the salt, pepper and mint.
  3. Pour in enough milk to completely cover the vegetables and stir to combine. Heat through.
  4. Blitz in a blender until there is still some bite to it.
  5. Enjoy!

Serve

  • With your favourite bread for a more filling meal.
  • Topped with your favourite toppings. I used unsalted pumpkin seeds and cashew nuts.

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