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The 5-A-Day Menu Planner
by Susannah Blake
Serves 4


• 3 shallots, finely chopped
• 2 garlic cloves, crushed
• 2 tbsp. olive oil
• 2 cups frozen green peas
• 2 cups frozen lima beans
• 4 cups vegetable or chicken stock
• 1/3 cup heavy cream
• salt and freshly ground black pepper
• mint leaves, to scatter

Gently fry the shallots and garlic in the oil about 2 minutes.

Add the green peas, lima beans, and stock and bring to a boil.

Pour the contents of the pan into a food processor or blender and process until smooth.

Return to the pan, season to taste with salt and pepper, and heat through, adding more stock if the soup is too thick.

Swirl some cream through each serving and scatter with mint leaves.


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