Courgette, Split Pea and Mint Soup

INGREDIENTS
Serves 2
1/2 cup dried split peas (soaked and cooked)
2 courgettes
1 Onion
1 lemon grated zest
1/2 teaspoon fennel seed
1 tsp Zataar spice (or Parsley)
2 tbsp Olive Oil 
1L veg stock
Handful of Fresh mint

INSTRUCTIONS

  • Wash and pre-cooked split peas for 15 mins.

  • Slice onion, and place in a pan with ghee, fennel seeds, zaatar or parsley, lemon zest and sweat for 3-5 minutes.

  • Add courgettes, cooked split peas and vegetable stock.

  • Blend and serve with Freshly chopped mint and yoghurt on top.

Vata LunchTamsin ChubbComment