Recipes Creamy Pea and Basil Soup 29 March 2017 Studio Pilates This is a delicious and hearty soup with the added protein contained in the cannellini beans and sunflower seeds. Ingredients 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 Cooking 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. 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. Place the basil, sunflower seeds, lemon rind and juice in a medium bowl and mix well to combine. Transfer soup to serving bowls. Top each bowl with a spoonful of the fresh basil and sunflower mixture. Serve warm. Serves / 4