Recipe: Pea Soup

Yes, it’s about food and not the incredibly foggy weather we’ve been experiencing lately.  This is the simplest, tastiest soup recipe I know picked up during my time working at Restore Littlemore Lounge.

 

Ingredients:

  • 1 tbsp olive oil
  • 1 onion (and 1 garlic clove , if you like)
  • 2-3 celery stalks
  • 1 big potato
  • 1 stock cube
  • 1 litre water
  • 1 bag frozen peas
  • optional extras: 1 bag of spinach or kale, fresh mint, feta or bacon

 

Method:

  1. Warm up the olive oil in a big saucepan.
  2. Chop the onion, garlic and celery and add to the pan and keep the heat low so they soften without going brown.
  3. Chop the potato into small chunks and add to the pan.
  4. Mix the stock cube into the water and add that to the pan.
  5. Cover with a lid and turn up the heat until the water boils.
  6. Reduce the heat and let it all cook for about 10-15 minutes until the potato chunks are completely soft.
  7. Add the spinach or kale, if using that, and wait a minute or two for that to wilt.
  8. Add the peas and stir everything together.
  9. Let it heat up and cook for another 2-3 minutes just until the peas are warm through.  Adding them right at the end like this helps keep the finished soup really green.
  10. Take soup off the heat and blend until smooth or ‘not lumpy’, whatever your preference is.
  11. Serve. I like to add some crumbled feta because I really like cheese so… any excuse.
  12. Enjoy!

 

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