It's week one in January and we are already over hearing the word detox and watching people swap meals for juice. But it's still week one in January and we want to feel healthy for 2016 so this recipe is ideal. Apparently soups are the new juices anyway.
When you have minimal time in the evening to slave over the stove but need something nourishing to help ward off the threat of a cold, turn to this soup. Anna Barnett of Anna Barnett Cooks has shared one of her fail-safe super quick recipes so you can dine happy and feel good for it.
Broad Bean & Pea Soup with Black Bread Croutons, Mozzarella & Anchovy
Preparation Time – 5-10 minutes
Cooking Time – 10 minutes
Feeds – 4-6
Ingredients
You can skip the anchovy for a vegetarian-friendly version.
1 Small white onion – Finely diced
2 Cloves of garlic – Crushed and roughly chopped
Small glug of rapeseed oil
600g Frozen broad beans
500g Frozen peas
2.5 Pints of vegetable or chicken stock
Generous pinch of salt
Generous sprinkle of white and black pepper
For the Extras
2 Slices of chia seed black bread (or whatever black bread you can find) - Broken & crumbled then placed on a baking tray and roasted
1 bunch of spring onions, ends removed and roasted
1 Corn on the cob - Kernels removed and toasted
1 Ball of Buffalo Mozzarella – Roughly torn into bite sized pieces
4 Mint leaves – Finely sliced
6 Anchovies (Optional) – Each sliced into three
Method
Add the onion and garlic to a large saucepan with a small glug of rapeseed oil, allow to sweat over a low heat for several minutes. Next add in the peas and broad beans plus the vegetable or chicken stock and increase the heat.
Cook for 5 minutes then take off the heat allow to cool for a minute or two, then transfer in batches to the blender.
Next blitz until smooth then place back in a pan over a medium heat. Taste for seasoning adding salt if necessary plus a generous amount of white pepper.
For the extras, break up the black bread and place on a roasting tray. Add the spring onions (to the same roasting tray) with a small glug of rapeseed oil and a sprinkle of salt roasting for 10-15 minutes on 190 degrees Celsius or until the black bread is crunchy and the spring onions are golden and soft.
For the crispy corn: add to a small frying pan with a dash of rapeseed oil, a small sprinkle of salt and allow to turn golden over a medium to high heat.
Slice up the anchovies, tear up the mozzarella and you’re good to go.
