When you have a large family, necessity is the master of creation. And from this, my pea soup was born. It’s so simple that I’m almost shy to share it!

The Art of Simple Cooking.

The philosophy of simplicity is an intrinsic aspect of my work, especially when embarking upon unravelling a clients digestive unease, or beginning the process of reversing chronic degenerative issues.

Western living is synonymous with too much of everything. Too much food & processing & too many ingredients.

Digestion

Focusing on which foods we should or shouldn’t eat, is somewhat misleading. More often than not, a person does not have an issue with specific foods, rather - the challenge is that their system is not able to deal with the complexities of the meal, or the processing. For example, some foods need “acid” to be digested, others “alkaline”. If you combine food groups that require a different pH for optimum digestion (such as meat and potatoes in equal amounts), there will usually be some kind of digestive discomfort. It’s all about getting the right combinations & balance.

Processing

It may be that the foods you are eating are just too overly processed. Freezing is my favourite process / storage - because it does not affect the enzymatic reactions in food (I’ll post more on this at a later date), and it does a great job at preserving the nutrient content.

So, at the Art of Health, we simplify, simplify, simplify…

PEA SOUP

This soup, made by James aged 7-years, is super easy, really tasty & highly nutritious. Of course you can make much fancier versions, but this is made as quick as a cup of well made tea.

Ideal for hungry children!

Ingredients

900g-1KG fresh frozen petite pois.
1L veg stock (I use veg bullion stock by marigold).
Seasoning: black pepper.
Fistful of fresh mint leaves.

Boil up peas in stock. After 5-10 mins simmering, turn off heat. Add in mint and blitz with stick blender.

And that’s it!

It’s a favourite fast food with hunks of nice bread on a cold wet Saturday lunch time after a morning of sport. Drizzle a little olive oil in Zorro type style of “Z”. Place a little mint leaf on top and voilà.

Have a peasful lunch.... have a ha-pea day.

Chef James making Anny’s Pea Soup for his family’s evening meal.

Once this base soup suits your system (i.e., you don’t feel bloated, tired or gassy / belching), then you can add in and layer up on the flavour profile. I have lots of ideas on variations of this beautiful soup, including asparagus & spinach (thank you Anna for inspiring these flavours).

In the summer we grow our own peas. The reason this simple soup has a well deserved place in this summer series of recipes is due to it’s nutritious punch, especially when home-grown:

Peas are full of plant-based protein. Protein is essential in building strong bones, muscles and healthy tissue. It is also a building block for a multitude of enzymes the body uses to produce energy, transport nutrients, carry oxygen and complete thousands of other tasks. Peas also contain all essential amino acids.
Peas are easy to digest and full of fibre (which your bowel likes in order to form healthy stools), while helping create the right environment for good bacteria growth, AKA the microbiome.
Low allergen food. Very few people react to peas, especially with the addition of fresh mint, which has natural digestive properties (reducing wind and bloating).
Muscle-building and repairs damaged muscles.
A high plant-based protein diet keeps you fuller for longer & promotes appetite control and weight-loss.
Low to no processing of foods means higher nutrient retention.