I am loving starting to cook with fresh Spring flavours (I managed a week of staying out of the kitchen and letting Gaz cook before whapping the baby in a sling and taking over – I love it too much / am a massive food control freak 😂). Having had our new little baby 11 days ago I am craving hearty, filling and super nutritious foods to sustain my frankly mammoth breastfeeding appetite and aid my postpartum recovery.
This soup is super delicious and full of veggies and protein, super creamy from the chickpeas and absolutely delicious – all the kids loved it too.
1 tablespoon olive oil (just use a splash of water for oil free)
1 medium yellow onion , diced
3 cloves garlic, finely sliced
3 cups vegetable stock
2 cups frozen or fresh peas
Large handful of spinach
1 can (or 1 cup) cooked chickpeas
1) Add onions and garlic to a large pan over a medium heat and fry for about 4 minutes, until softened.
2) Add all other ingredients and simmer for 15 minutes.
3) Blend until super smooth.