The Healthy Twists duo have created this deliciously indulgent chocolate and vanilla truffle recipe just in time for Valentine’s Day.
Add a pop of colour to your table with this delicious pea shoot and mint soup topped with dulse seaweed created by Sophie Purser @blackvelvetstyling. Serves: 4 Ingredients 25g butter (switch to olive oil for a vegan version!) 1 medium onion, peeled and finely chopped 1 clove of garlic, peeled and finely chopped 500g fresh or frozen peas 250g pea shoots 75g fresh mint, roughly chopped 1 litre vegetable stock Dried dulse seaweed – crumbled, finely chopped or powdered Method Gently heat the oil and butter in a large saucepan, add the chopped onion and cook over a gentle heat for 10 minutes or until the onion is just softened. Add the garlic and cook for a further 3 minutes. Add 3/4 of the fresh or frozen peas, all the pea shoots, the chopped mint leaves, and 3/4 stock. Cover the saucepan with a tight-fitting lid and cook on a medium boil for 10 minutes. Once cooked, blend the soup in a vented food processor (never blend hot soup in a nutribullet!). Return the blended soup to the …
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