Ingredients

Serves: 4

Cooking time: 20 mins

• A handful of chopped Radiant Foods mini-fillets
• 2 tablespoons unsalted vegan butter
• 5 g of ginger
• Sea salt
• 4 cups of water
• 3 cups shelled peas, fresh or frozen
• 2 tablespoons each chopped tarragon, oregano, and parsley, plus more for garnish
• ½ teaspoon freshly ground pepper
• Juice of ½ lemon
• 2 tablespoons extra-virgin olive oil

Method

1. In a large, heavy pot, melt the butter over medium heat. Cut the ginger into small pieces.
2. Add ginger and a few pinches of salt and sauté for 2 - 3 minutes until turning into light brown 
3. Add the water, bring it to a simmer, and cook another 10 minutes.
4. Add the peas, herbs, and pepper and cook for 2 minutes longer.
5. With an immersion blender, regular blender, or food processor, puree the soup until smooth. Stir the lemon juice to taste. Taste for salt and pepper and cover to keep warm.
6. Serve each bowl of soup with a handful of chopped mini-fillets, a generous sprinkle of parmesan, fresh tarragon, oregano, and parsley. If you like, you can stir fry your chopped mini-fillets to crisp up before adding them into your soup.