Creamy pea and basil soup

Sunflower seeds are a healthy addition to this creamy soup. They are high in protein and vitamin E plus they taste delicious!

Recipe «Creamy pea and basil soup» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 500g frozen peas, 2 x 400g cans cannellini beans, rinsed and drained, 2 cloves garlic, peeled, 1L chicken stock, 1 cup basil leaves, finely chopped , 2 tbsp sunflower seeds, 2 tsp grated lemon rind, 1 tbsp lemon juice , 1 tbsp extra virgin olive oil.

Ingredients:

• 500g frozen peas 
• 2 x 400g cans cannellini beans, rinsed and drained 
• 2 cloves garlic, peeled 
• 1L chicken stock 
• 1 cup basil leaves, finely chopped 
• 2 tbsp sunflower seeds 
• 2 tsp grated lemon rind 
• 1 tbsp lemon juice 
• 1 tbsp extra virgin olive oil 

Instructions

1. Place 350g of the peas, and all of the beans, garlic and chicken stock in a large saucepan. Bring to the boil, then reduce heat and simmer for 10 minutes.
2. Transfer soup to a blender and blend until smooth. Add remaining peas and return to heat. Bring to the boil and cook for 3 minutes until peas are soft.
3. Place basil, sunflower seeds, lemon rind and juice, and olive oil into a bowl, and mix to combine.
4. Transfer soup to serving bowls. Top each bowl with a spoonful of the basil and sunflower mixture and serve.