I have absolutely no idea if it’s spring yet, or winter. Some days seem to be glorious and others are positively arctic. Let’s just call it Sprinter ― the season of never knowing what to wear in the morning. It is of course, also the season of chocolate and fishcakes ― although hopefully not in the same bite.

I like to think I’m an adventurous eater, but a chocolate fishcake is a little beyond my reach. My gorgeous Irishman would tell you that I am, in fact, picky. But that’s because I once refused snails at a dinner party.

I promise you I did it politely. Nobody should be forced to eat a slimy gastropod, no matter how much butter or garlic there is.

Now this week, I am not going to give you a lecture on Mini Eggs. I would probably be too late anyway. And instead of focusing on what you should not eat (because you generally know, yes?) let’s just give you a delicious new recipe to try.

This pea and mint soup is new to me. but has fast become a favourite. It is packed full of flavour and so much goodness that your body will instantly forgive you for all the hot cross buns. (Not that your body needs to forgive you, it’s perfectly acceptable to have balance yada yada yada …. you know what I mean!)

Why would I describe this as cleansing? Because it’s packed full of fibre, antioxidants and it is lovely and light.

The garlic is a nice support for your natural detox pathways. If you use a quality chicken bone broth you’ll get some additional protein and a natural supply of collagen (great for support gut health, bone density, skin, hair, joints and nails.)

My favourite is the Kettle & Fire brand at Miles, which isn’t cheap but so worth it. Of course, if you roasted a chicken over Palm Sunday weekend, then use the bones to make your own broth is a brilliant option.

As an aside, this soup is a perfectly lovely shade of green for Easter (so long as you do not overcook the peas.)

You might have some mint kicking around from some lamb dishes too, so it’s a good way to keep the seasonal flavours rolling. Enjoy!

Pea & Mint Cleansing Spring Soup

(serves 6)

Ingredients:

2 tbsps olive oil

1/2 bunch spring onions sliced

1 clove garlic, peeled and crushed

1 large white potato, peeled and diced

1 32oz box quality chicken or vegetable broth, e.g. Kettle & Fire (Miles)

900g frozen petits pois

1/2 small bunch mint leaves picked, plus a few extra to serve

1/2 bunch chives, finely chopped

Salt and white pepper, to taste

Method:

Heat the olive oil gently in a heavy based pan. Add the spring onions, garlic, potato and a dash of salt and white pepper. Gently sauté without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.

Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whiz in a blender or food processor until very smooth. Test the seasoning and adjust if necessary.

To serve, heat the soup and divide between 6 bowls. Scatter with mint and chopped chives. (You could scatter on a little feta if you are not dairy free as that is also completely delicious!)

The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in Britain. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda