Ingredients for 4 people:
1 onion
1 clove of garlic
2 teaspoons olive oil
600 ml vegetable stock
50 ml white wine
2 sprigs of thyme
50 g polenta
chilli flakes
150 ml of water
salt
1 cup of cream (200 ml) - you can also skip the cream
600g peas (frozen or fresh)
2 ½ tsp Nana’s Tabouleh
freshly ground pepper
4 tablespoons of yogurt
2 tablespoons sliced almonds
4 mint leaves

Preparation:
1. Saute thinly sliced onions and crushed garlic until soft and golden. Pour in vegetable stock and white wine and simmer over medium heat for approximately 5 minutes.
2. Chop thyme and mix with polenta and chilli flakes. Stir the polenta mixture into the boiling water with a whisk and then boil once more. Cover and simmer over low heat for about 10 minutes. Spread the warm polenta onto a board and cut the cooled mixture into about 2 x 2 cm diamonds.
3. Add cream and peas to the vegetable broth and cook for another 5 minutes. Add 1 ½ teaspoons of Nana’s Tabouleh and puree. Heat remaining oil in a pan and slightly fry polenta diamonds. Season soup to taste. Mix yogurt with 1 teaspoon of Nana’s Tabouleh. Toast almond slices in a frying pan. Ladle soup into bowls and decorate each serving with 1 tablespoon of yogurt, a mint leaf and almond flakes. Serve warm polenta diamonds together with the soup.

Tip: Polenta can be cut out with cookie cutters.
Chris Gregory from Ultimate Performance says that vegan protein is a great alternative to whey protein.., "Peas are one of the few plant sources to have a complete amino acid profile required for muscle growth”.