2 white onions, diced
2-3 white potatoes, unpeeled, diced
3-4 cloves garlic, crushed
1-2 stock cubes/tsp of stock, chicken or vegetable
2 cans cannellini beans, drained and well rinsed
Water to cover
1.5kg frozen, minted peas
Salt & pepper to taste
Crumbled goats/cows milk feta to serve
1 6L slow cooker
Add all the ingredients except the peas to the slow cooker, add enough water to cover and cook on the low setting for 6 hours.
Add the peas and continue to cook on low for another 1.5 hours.
Blend well with a stick blender or in batches in a food processor. Add salt and pepper to taste and mix well.
Serve with some crumbled feta on top
The information on this page is not intended to replace the advice of your GP or a one on one relationship with a qualified health care professional and is not intended as medical advice. It is not intended for self-diagnosis, to treat, cure, or prevent any disease. I encourage you to make your own health care decisions based upon research and in partnership with a qualified health care professional.
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