FROZEN PEA MINT SOUPFROZEN PEA MINT SOUP https://www.delphineremy.com/wp-content/uploads/2018/05/55-c-1024x1024.jpg 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach Delphine Remy | Holistic Nutrition & Eating Psychology Coach https://www.delphineremy.com/wp-content/uploads/2018/05/55-c-1024x1024.jpg
Frozen? Is she really using frozen veggies? YES! Absolutely I am. Organic frozen veggies are typically flash-frozen immediately upon harvesting when their nutrient content is at its highest. Use frozen berries or leafy greens in your morning smoothies, saute them in olive oil with spices or use them to make a quick and delicious veggie soup.
One of the questions my patients ask me most about preparing meals and clean eating is whether or not it’s okay to use frozen or canned foods and when it’s appropriate. I’ll put your mind at ease and tell you peas (along with broccoli, Brussels sprouts, and spinach) are on the Approved Frozen Foods List, click here to learn what other foods make the approved fresh, canned or frozen list with my shopping guide FRESH, FROZEN OR CANNED.
As a Nutrition Coach, chef and occasional caterer, I know first-hand how it feels like to be pressed for time and having to focus 100% on quality and taste. In Fresh, Frozen or Canned, you will discover the benefits and attention points of consuming fresh, frozen or canned foods so that you are able to make the best choice for you and your family.
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FROZEN PEA MINT SOUP
Prep time 15 minutes
4 cups vegetable stock
3/4 – 1 cup mint leaves
5 cups English peas
Salt and pepper to taste
1. Thaw the peas by placing them in a sink filled with hot water.
2. Once ready, place peas and mint in your Vitamix, Thermomix or any kind of strong blender.
3. Start by adding 3/4 of the bouillon and blend until smooth.
4. Add salt and pepper to taste.
5. Add more bouillon if you want to adapt consistency and blend again until creamy.
SHOP my How to : Chicken Soup from Scratch workshop eBook!
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