Herby pea soup

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SERVES 4

I love this store-cup­board soup, which is creamy and vi­brant, as well as be­ing ready to eat in less than 15 minutes. This soup is de­li­cious as part of a pic­nic. La­dle into an in­su­lated flask while hot, then swirl over the soya cream just be­fore eat­ing.

1 Tbsp olive oil

1 onion, finely chopped

1 clove of gar­lic, crushed

½ tsp dried chilli flakes, plus ex­tra for gar­nish

300g frozen peas

800ml hot veg­etable stock Gen­er­ous hand­ful of fresh flat-leaf pars­ley, finely chopped

Gen­er­ous hand­ful of fresh mint leaves, finely chopped Gen­er­ous pinch of sea salt and black pep­per

Juice of ½ un­waxed lemon

4 Tbsp soya cream, to fin­ish

1 Heat the olive oil in a large saucepan over a medium heat and cook the onion for 2-3 minutes, un­til soft­ened but not browned. Add the gar­lic and chilli flakes, and cook for a fur­ther minute.

2 Pour in the frozen peas and veg­etable stock and cook for 10 minutes.

3 Re­move from the heat and care­fully la­dle into a high­pow­ered blender. Blitz un­til smooth, then stir in the pars­ley and mint. Sea­son to taste with sea salt and black pep­per, then squeeze in the lemon juice.

4 Pour into bowls and fin­ish with a swirl of soya cream, and a sprin­kle of chilli flakes if you like.

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