Pea & Mint Soup

Serves 4

• 750g frozen peas
• 1 litre vegetable stock
• 1 tin of cannellini beans
• Pack (or small pot) of fresh mint, stalks removed and roughly chopped

1. Place the peas and stock in a large saucepan.
2. Bring to the boil and then turn down the heat and simmer for approximately 10 minutes (until peas are cooked).
3. Remove from the heat and transfer to a blender, add the cannellini beans and mint and blend until smooth.
4. Return to the saucepan and heat through for serving.

This is a 7 Day Reset recipe from Julie Clark Nutrition