Who’d have guessed that a couple of bags of frozen veg and a handful of fresh veg can make something so tasty and nutritious? Try this Soya Bean, Pea and Spinach Soup.

Rondal: Vegan

Serves 4

Cook time: 15 mins 


200g frozen soya beans

200g frozen peas

600ml hot vegetable stock

5 spring onions, trimmed and chopped

12 basil leaves

1 handful (about 60g/2oz) fresh baby spinach leaves

300ml soya milk

Several small basil leaves to finish (optional)



1 Put the frozen beans and peas into a saucepan. Pour in the vegetable stock and add the spring onions, basil and spinach.

2 Bring to the boil, then simmer for 10 mins until the beans and peas are tender.

3 Pour half of the soup into a blender, whizz until smooth. Return to the pan with the milk and warm through. Season well and serve finished with extra basil leaves, if you like.

Food Ed’s tip: You’ll find the frozen soya beans next to the frozen peas in the supermarket.