This super-speedy soup utilizes freezer staples peas and spinach, both of which give us vitamin C, helping us to absorb the all-important iron contained in the pasta and other vegetarian meals.

INGREDIENTS

·       1 bunch of spring onions 

·       300 g frozen peas 

·       300 g frozen chopped spinach 

·       ¼ teaspoon of liquid smoke

·       1 tablespoon of tamari or coco aminos

·       ½ a bunch of fresh mint (15g) 

·       300 g dried whole-wheat fusilli 

·       50 g feta cheese or to make the recipe vegan use nutritional yeast

·       50g of Hemp Hearts

DIRECTIONS

1.     Trim 1 bunch of spring onions and place in a blender with 300g of frozen peas and 300g of frozen spinach.

2.     Add the liquid smoke, tamari or coco aminos and pick in the leaves from ½ a bunch of fresh mint (15g), then cover with 400ml of boiling kettle water or hot vegetable stock.

3.     Put the lid on securely, cover with a tea towel and, holding it in place, blitz until smooth, stopping to scrape down the sides and help it along, if needed. Pour into a large pan on a high heat and add another 1.2 litres of boiling kettle water.

4.     Smash up 300g of whole-wheat fusilli into random shapes – the easiest way is to wrap it in a tea towel and attack it with a rolling pin – and stir into the soup.

5.     Bring back to the boil, then simmer until the pasta is cooked through, stirring regularly and adding splashes of stock to loosen, if needed. Taste the soup, and season to perfection.

6.     Divide the soup between bowls or mugs, then use a speed-peeler to shave over 50g of feta in fine strips or sprinkle with nutritional yeast, and then the hemp hearts, before tucking in.

If you try this recipe share a photo on instagram with us to win a one month pass for unlimited online yoga for the month of January.

 SHOPPING LIST

Spring onions

Frozen peas

Frozen spinach

Liquid Smoke

Tamari or Coco Aminos

Fresh Mint

Fusilli Pasta

Feta Cheese or Nutritional Yeast

Hemp Hearts