Recipe: Soya Bean and Pea Soup
200g frozen soya beans (edamame beans)
200g frozen peas
500ml hot gluten-free vegetable stock
6 spring onions, trimmed and chopped
Small bunch of basil
300ml unsweetened soya milk
1 Put the soya beans, peas, vegetable stock and spring onion in a pan. Bring to the boil and simmer for 5 minutes.
2 Add the basil, rocket and soya milk, then separate the mixture into two bowls. Blend the mixture in a bowl until it’s smooth, and leave the other bowl chunky. Combine both mixtures and warm through to serve.