Prep Time: 25 minutes

Cook Time: 20 minutes

Servings: 2 Servings

My mom used to make some excellent soups with peapod stock. When you are done shelling peas, I’m sure the pile of empty pods is way bigger than the shelled peas.

Peapods are very fibrous and tough, and can’t just be cooked and eaten. At the same time they are very flavourful. They can, however, get diverted from your garbage bin or compost pit and turned into soup. Not heavy… but a smooth, thin, refreshing soup.

Here is a light soup to savour on a winter evening.

Ingredients

• Peapods: 2 cups
• Water: 2.5 cups
• Broccoli stem: 1 cup
• Garlic: 2 cloves
• Peas: ½ cup
• Cauliflower florets: ½ cup (optional)
• Rock salt: to taste
• Pepper: to taste.

Method

• Wash peapods well and add to a big pot and simmer with 2.5 cups of water for about 15 mins.
• Cut the thick stem, stalk or any other leftover parts of broccoli after using the florets and steam it with peas, garlic, and cauliflower florets(if using them)
• Strain the boiled peapods and reserve the stock.
• Blend the steamed vegetables and broccoli stem/ stalk with the stock.
• Pass the puree through a soup strainer.
• Season with salt and pepper and serve hot.

Wellcure tip:

• Cauliflower is added to give some thickness to the soup. It can be skipped too.

Eating guide:

• Food group: vegetables
• Increasing our vegetable intake of raw or steamed form aids our body to remove toxins faster.
• Soups are an easy way to increase vegetable intake during winters.

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