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  • Serves:4
  • Prep Time:10 mins
  • Cook Time:10 mins

Thai Style Green Pea & Apple Soup

+1 Cannellini Beans

Get your serving of greens with this tasty Thai twist on pea soup paired with tangy apples. We’ve added cannellini beans to make this one go a bit further and highlight the vibrant flavours in this dish. The best part is you can spice it up or tone it down depending on your tastes.


Original recipe by FUSS FREE COOKING | 1.8.15


Ingredients

+1 1 CAN (400g) EDGELL CANNELLINI BEANS

  • 3 tablespoons Five Tastes Green Curry Paste (adjust to taste)
  • 2 x 420g can Edgell Garden Peas, drained
  • 2 Granny Smith apples, peeled & diced
  • 1L chicken stock
  • Handful of coriander leaves, finely chopped
  • 1 fresh chilli, finely chopped
  • 2 teaspoons sugar
  • 1 packet (100g) of crunchy noodles

Method

In a large pot, add green curry paste, peas and apples.

ADD DRAINED EDGELL CANNELLINI BEANS AND SAUTÉ UNTIL AROMATIC FOR ABOUT A MINUTE.

Add stock into the pea mixture and allow the soup mixture to boil over medium heat for 5 minutes, covered.

Meanwhile, prepare your garnishes by chopping the coriander and chilli finely. Set aside in the fridge.

When the apple has softened, blend soup until smooth and velvety.

Put the soup back to the stove and continue to cook over medium-low heat, uncovered to thicken the soup a little. Stir in sugar and add salt if necessary.

To serve, top the soup with chopped coriander, chilli and those addictive crispy noodles.

Tips

Like any good curry, make this one a day in advance as it will taste even better the next day.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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