{nourishing and oh so sweet...}

2 cups frozen sweet peas                                           cracked black pepper to taste
3 leaves fresh black kale                                             a handful roasted hazelnuts
1-2 cups vegetable stock                                            1 knob of vegan joghurt to serve (optional)
1 onion                                                                      fresh parsley & chopped kale to sprinkle

2 garlic cloves

1 heaping tsp coconut oil
1/2 bunch fresh parsley

Start by heating the oil in a small saucepan. Add
onions for about 5 minutes. Add the garlic.

When softened, add peas
and vegetable stock. Cook for a few minutes on low heat. Chop the
kale and add in the last minute. Do not overcook. Roast the hazelnuts
in a pan for at least 5
Transfer the soup into a blender or use a hand blender.
Add parsley and blend until completely
Before serving, season with black pepper and decorate
with some fresh parsley, thinly sliced
kale, a drizzle of joghurt and
hazelnuts.You can also squeeze some fresh lemon to “pop up” the

Easy as one two pea!
A simple beautiful recipe to have on hand if you have little time or little food to choose from.
Simple yet oh so healthy, flavourful & green!

Pure love,