I don’t think the UK has got the memo yet that we are edging towards summer! We had a glimmer of good weather but it’s dissapeared again and its COLD! However, this soup is great for Spring and can be thrown together very quickly. Just because food is good for you doesn’t mean that it can’t deliver on flavour – the two should go hand in hand. The humble pea is packed with vitamin C, E and Zinc and helps to reduce inflammation (the cause of many illnesses). Basil tastes divine but also contains magnesium which can aid blood flow. This soup is a winner as it is cheap, tasty and has ingredients that you will normally have in the fridge or freezer.

Ingredients
4 x tbsp olive oil
1 x lge onion, roughly chopped
1 x celery stick chopped (or a courgette, or a leek)
1 x carrot  – chopped
1 x clove of garlic, grated
3 1/2 x cups of frozen petit pois (or regular garden peas -whatever you have)
3 1/4 x cups of vegetable stock
1x cup of fresh basil leaves (plus extra to garnish)
salt & black pepper

Method
In a large saucepan, heat the olive oil and add in the chopped onion and saute for a few minutes until starting to soften then add in the celery, garlic, chopped carrot and stir for about 5 minutes until the onions and carrot begin to soften slightly.
Then add the vegetable stock, petit pois and season with salt & pepper to taste. Put the lid on and simmer for about 30 minutes until everything is cooked through. Take the lid off, remove from the heat, add the cup of fresh basil leaves and allow to cool for about 10 minutes. Then either blend with a hand held blender or a food processer. It’s as simple as that! Serve with a few few basil leaves on top and some warm fresh bread and a salad 🙂