30 min


  • 5 Cups Frozen Peas
  • ½ Yellow Onion
  • 3 cloves Garlic
  • ½ Cup Parsley
  • 4 cups Chicken Stock
  • 100ml Meadow Fresh Cream, additional for serving


Gently fry onion and garlic in a large pot until soft.

Add the parsley, peas and chicken stock. Simmer for 10 minutes.

Blend until smooth.

Stir the Meadow Fresh Cream through the blended soup (off heat).

Divide into bowls, top with peas, pumpkin seeds and a splash of cream.