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Ingredients

500g frozen peas
2 x 400g cans cannellini beans, rinsed and drained
2 cloves garlic, peeled
1L (4 cups) Massel chicken style liquid stock
1 cup basil leaves, finely chopped
2 tablespoons sunflower seeds
2 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil

Method

Step 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.
Step 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.
Step 3 Place basil, sunflower seeds, lemon rind and juice, and olive oil into a bowl, and mix to combine.
Step 4 Transfer soup to serving bowls. Top each bowl with a spoonful of the basil and sunflower mixture and serve.

Creamy pea and basil soup

How to make Creamy pea and basil soup

Ingredients

Method