Pea and Bean Soup

Ingredients

• Olive oil-11/2
• Bunch scallions (chopped)-1
• Celery stalk large (Chopped)-1
• Garlic clove (Crushed)-1
• Starchy potato-1
• Potato (Peeled and diced)-150gm
• Vegetable stock-5cups
• Bay leaf-1
• Peas-150gm
• Canned flageolets (Drained and rinsed)-400gm
• Salt and pepper
• Mint (To garnish)
• Mixed-grain bread rolls to serve

Method

• Boil the oil in a pan over medium flame, add the scallions, celery, and garlic and cook stirring for about 3mintes, add the potato and stir for an additional minute.
• Put the stock and bay leaf, season to taste with salt and pepper and bring to a boil, stirring minimize the heat to low cover the pan and simmer for 20mintes.
• Add the peas and flageolets and return the soup to a boil, minimize the heat re-cover the pan and continue to simmer until the peas are tender.
• Separate and discard the bay leaf then transfer the soup to a food processor or blender and process until smooth place a metal strainer over the rinsed out pan use a wooden spoon to push the soup through the strainer.
• Reheat lightly and season to taste with salt and pepper remove from the heat and ladle into warmed bowls sprinkle with mint and serve immediately with bread rolls.

Benefits

• Olive oil (Protective against heart disease, prevent strokes, antioxidants, reduce diabetes risk)
• Scallions (Low calories, fat-free, rich in fiber, iron)
• Potato (Rich in vitamin c, fiber, iron, antioxidants, control blood sugar)
• Pepper (Rich in potassium, digest foods, break down of fat cells)
• Pea (Rich in manganese, copper, high nutrition)