Summer Pea Soup

 

The humble pea.  

 

A brilliant source of vitamin B1, B2, B6, C and K as well as manganese, dietary fibre and folate.  However, as part of the Autoimmune Protocol (AIP), these sweet balls of green are actually on the "avoid" list.  You see, peas are part of the legume family, and the anti-nutrients found in legumes have been know to damage the gut and aggravate autoimmune diseases (for more in-depth reading on this topic, check out here).

 

However, as stated by Dr Sarah Ballentyne, in her article there is a grey zone when it comes to the these edible-podded legumes that sets them apart, and that is because we eat them when they are fresh and the pods are still soft and immature, rather than when they're mature and dried. 

 

For me personally, I avoided ALL legumes whilst living the AIP lifestyle 100%, however, I have recently started to reintroduce the fresh variety back into my life again, and I'm doing it just in time too, as one of my favourite ways to enjoy these little green balls is in a soup.  A chilled soup for the Summer months, to be exact.  Subtle, sweet, refreshing, green and moorish.  And delicious too, I might add!

 

 

 

 

Summer Pea Soup

 

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1kg bag of frozen peas | 4 spring onions, roughly chopped | zest and juice of a lemon | knob of ginger, finely sliced | 1 tin (400ml) coconut milk | himalayan salt

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Place the peas, ginger and spring onions into a pot and cover with water.  Bring to a boil, reduce the heat and allow to simmer for a few minutes until the peas are tender.  Drain.

Place the cooked peas, ginger and spring onions along with the zest and juice of a lemon into a blender with a good pinch of salt and blitz until pureed.  With the motor running, slowly start to add in the coconut milk until the desired consistency is achieved.  Taste for seasoning before popping the soup into the fridge to chill, before serving.

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