Recipe: Creamy Pea and Basil Soup

Written on the 21 January 2015 by Studio Pilates

Creamy Pea & Basil Soup (no cream involved!)

This is a delicious and hearty soup with the added protein contained in the cannellini beans and sunflower seeds.


500g frozen peas, thawed
2 x 400g cannellini beans, rinsed & drained
2 cloves garlic, peeled
1 litre (4 cups) chicken stock
1 cup fresh basil leaves, finely chopped
2 tablespoons sunflower seeds
2 teaspoons grated lemon rind
1 tablespoons lemon juice
1 tablespoon extra virgin olive oil


1. Place 350g of the peas and the cannellini beans, garlic and stock in a large saucepan. Bring to the boil, then reduce heat, simmering for 10 minutes.

2. Transfer soup to a blender and blend until smooth. Add the remaining peas and return to the stove, bringing to the boil again. Cook for 3 minutes until the peas are soft.

3. Place the basil, sunflower seeds, lemon rind and juice in a medium bowl and mix well to combine.

4. Transfer soup to serving bowls. Top each bowl with a spoonful of the fresh basil and sunflower mixture. Serve warm.

Serves / 4


Author: Studio Pilates