2 tbsp olive oil
2 cloves garlic, finely chopped
3cm piece of fresh ginger, grated
8 spring onions, finely chopped (use some of the dark green parts, too)
1 x 400g tin cannellini beans, drained and rinsed
2 cups baby peas
3 cups 2 cups Fresh Earth vegetable stock
1 tsp wasabi paste, to taste
Salt and Pepper
Wasabi Peas for garnish (optional)
Method: Heat the oil in a large, heavy saucepan and add the garlic, ginger and spring onions. Saute for a couple of minutes until it smells fragrant and the spring onions are beginning to soften.
Stir in the cannellini beans and peas and let cook for a minute, then pour in the stock.
Put the lid on the pot and bring to the boil. Let simmer for two minutes, or until the peas are cooked, then remove from the heat.
Puree the soup with a stick blender until smooth.
Taste and season with salt and pepper.
Stir 5 teaspoons of wasabi paste into the soup. Taste for wasabi-ness – you ca always add more!
Reheat the soup until it starts to bubble, then ladle into bowls. Garnish with Wasabi Peas and serve.