Organic, frozen mixed vegetables are good for quick-and-easy stir-fries and soups. While I highly encourage you to prepare fresh food from local and seasonal products, if you don’t have time or access, count on frozen vegetables to help you out in the kitchen.
1 tablespoon olive oil
2 large spring onions, white and green parts, diced, or 1 large onion, peeled and diced
1 (16-ounce) bag frozen green peas or 2 cups fresh green (English) peas, shelled
1/2 teaspoon dried rosemary
4 cups vegetable stock or water
1 teaspoon sea salt
freshly ground black pepper
1 or 2 mint leaves, minced
In a large pot, heat oil and sauté onions 1 to 2 minutes. Add green peas, rosemary, stock, and salt. Bring to a boil. Reduce heat to medium-low, cover, and cook for 10 to 15 minutes. Remove vegetables and puree in a food processor or blender. Return pureed vegetables back to the soup. Add freshly ground black pepper and adjust seasoning to taste. Garnish with mint.
Reprinted from Health is Wealth: Make a Delicious Investment in You! © Andrea Beaman 2011.