One of the easiest soups on the planet has to be green pea soup and it’s an elegant start to any meal. It’s delicious and easy to make, especially when you’re using frozen or canned peas. Since this recipe only has a few ingredients it came together really quickly and you can add different add-ins to switch up every serving. As pictured here, my star of the day was the Pea Microgreens I added. Sometimes I add a bit of yogurt and pine nuts. Leftover ham or roasted chicken would also be great additions.

You’ll need:

· 2 Onions, Chopped
· 15 ml Olive Oil
· 3 Garlic Cloves, Chopped
· 3 Courgette, chopped
· 1 Knorr Stock Pot, Chicken or vegetable flavour
· 3 x 400gr Tins Peas, drained
· 1 L Water, boiled
· 2 Handfuls Spinach
· 1 Handful Mint
· 1 Handful of Pea Microgreens, chopped
· 100 ml Fresh Cream
· 250g Bacon, diced

Instructions:

1. Over medium heat cook the bacon until crispy. Remove and cool.
2. Place the olive oil, onions, and garlic in a saucepan and fry until soft and translucent.
3. Add the courgette and fry for 5 minutes.
4. Add the boiled water and the Knorr Stock Pot. Stir, bring to boil, and then reduce to a simmer.
5. Add the peas and spinach. Simmer for 10 minutes.
6. Remove from the heat and add the mint, pea shoots, salt, pepper, and 100ml fresh cream.
7. Blitz with a hand blender or food processor until everything is smooth.
8. Serve with homemade flatbreads.