Sweet Potato and Pea Soup offers a nutrient-rich, low-calorie option high in fiber and antioxidants that supports heart health, the immune system, and weight management, all while being vegan-friendly and delicious.
Ingredients:
2 teaspoons Vogel veg stock
2 diced baby marrow
500ml boiled water
1 cup frozen peas
2 baked & peeled sweet potatoes
A dash of chili oil, pepper, and Himalayan salt
Olive oil, chopped parsley, and vegan feta for serving
Instructions:
In a small pot, add 2 teaspoons of Vogel veg stock.
Toss in the diced baby marrow and pour in 500ml of boiled water. Bring to a boil and then simmer for 3 minutes, allowing the flavors to meld.
Add 1 cup of frozen peas and continue to simmer for 1 more minute
Take half of the contents of the pot and blend them with the 2 baked and peeled sweet potatoes.
Return the blended mixture to the pot, add a dash of chilli oil, pepper, and a Mudra pinch of Himalayan salt to taste.
Mix all elements and serve the soup with a drizzle of olive oil, chopped parsley, and vegan feta.
