5 cups peas
4 cups vegetable stock
1 can cannellini beans, rinsed and drained
4 sprigs fresh mint (leaves only)
Sea salt and freshly ground black pepper, to taste
1
Add the peas and vegetable stock to a large pot and bring to the boil. Once boiling, remove from the heat.
2
Add the rinsed cannellini beans and mint leaves.
3
Blend until smooth and creamy.
4
Season with salt and pepper to taste.
5
Serve hot or cold, finished with a drizzle of olive oil and a scattering of mustard and sunflower seeds.
6
Enjoy with a slice (or two!) of warm sourdough bread.
CategoryGluten Free, Dinner, Lunch
Ingredients
5 cups peas
4 cups vegetable stock
1 can cannellini beans, rinsed and drained
4 sprigs fresh mint (leaves only)
Sea salt and freshly ground black pepper, to taste