As it turns out, summer colds and sniffles are totally a thing!
My dearest hubby is currently suffering from a particularly nasty one and only wants to eat soup, “but we’re in the middle of a heat wave” a tell him! I knew there was a compromise to be found. We needed a smooth and comforting soup that was light enough for summer months, with maximum nutritional value, and using what we had in the fridge, and so, the idea for this lovely vegan kale soup was born.
With some species of peas, the juvenile pods can be harvested and eaten whole, we know and love these as mange tout. This recipe brings together both mange tout and garden peas, with a super quick and easy dressing, perfect for when you need a healthy supper or lunch – fast!
I’m also using up the fresh garden peas I had left over from my latest mindful eating experiment, which makes me really happy as I’m a big fan of improvising and using what I already have, before making a dash to the shops.