-
-
Very Green Pea and Mint Soup
1. Chop the onion whilst warming the oil in a pan.
2. Gently fry the onion over a low to medium heat for c 10 minutes; stirring occasionally to prevent from burning.
3. Add the stock and bring to the boil.
4. Pour in the frozen pea and boil for 3-4 minutes until the peas are cooked (but not soggy).
5. Add in a large handful each of pea shoots and fresh mint leaves.
6. Blend until smooth.
7. Return to the heat and season with black pepper to taste.
8. Serve and garnish with fresh mint leaves.
Mushroom and corn with turmeric and chilli
Remove kernels by holding cobs upright and, with a sharp knife, cut lengthways down the cob.
Heat 1 tablespoon of oil in a large saucepan on medium heat. Cook corn kernels for 3 minutes, stirring, until tender. Remove from pan.
Heat the remaining oil in same pan on low. Add onion, cinnamon stick, cardamom, garlic and chilli. Cook for 15 minutes, stirring occasionally, until tender and caramelised.Stir in turmeric, mushrooms, corn and ½ cup water. Cook on medium heat for 5-7 minutes, until mushrooms are tender. Season. Add coriander and lemon juice. Toss to combine and serve with mixed green salad or steamed green vegetables.
-
