Easy Pea Soup

Ingredients:
1 TBSP butter
1 small onion - roughly chopped
4 cups low sodium chicken broth
4 cups fresh or frozen peas (hulled if fresh)
2 tsp honey
salt to taste

Melt butter in a large pot over medium-high heat, add onion and sprinkle with salt. Saute until soft, about 5 minutes.

Add chicken stock and simmer 10 minutes.

Add the peas and cook 1-2 minutes.

Transfer to a blender or use a submersion blender and puree until smooth. Gently reheat, stir in honey and season with salt.

Garnish with sprouts, croutons and parmesan cheese.

Creamy Shrimp & Leek Pasta

Ingredients:
short pasta of choice - cooked slightly al dente
2 TBSP butter
2 leeks - white and light green parts only, thinly sliced
salt and pepper
1 lb peeled, deveined, raw shrimp - tails removed
finely grated zest of 1 lemon
juice of half a lemon
3/4 cup heavy cream or canned coconut milk
4-5 cups packed baby spinach
*1/4 cup parmesan cheese (optional)

Heat butter in a large pan over medium heat, add leeks and season lightly with salt and pepper. Sauté 3-5 minutes, until leeks are slightly tender.

Add the shrimp, lemon juice & zest and stir often until shrimp are cooked through. Remove from heat.

Add cream to cooked pasta over medium heat, stirring until slightly thickened. Season to taste with salt and pepper; add shrimp mixture, spinach and *parmesan. Stir to combine until spinach is wilted and parmesan is melted.