Peas… I don’t like em. I don’t like their horrible little skins that get stuck in my teeth and I don’t like how they pop and spill their nasty sweet juice into my mouth. I don’t like how they get all dented and weird for no apparent reason and I don’t like their presence in veggie burgers.
However, there’s no denying that peas (as shrivelled and horrible as they are) are very nutritious; they’re high in vitamin C, folate and, rather surprisingly, high in protein, keeping you fuller for longer. So, in an attempt to conquer my lifelong pea aversion, I’ve blended them up with loads of basil and cream and the results were actually rather pea-leasing… Oh come on, I had to.
Pea & basil soup
Serves 4 / Hands on time 15 mins / Total time 25 minutes / Gf ❄
You’ll need: A food processor or hand blender
1 tsp rapeseed oil
1 onion, roughly chopped
500g frozen peas
1 litre of vegetable stock (I use 1 Knorr stock pot)
100g broccoli, roughly chopped
40g vegetarian Italian hard cheese or *Parmesan, grated
Juice of half a lemon
30g fresh basil leaves
3 tbs single cream
Pomora extra virgin olive oil and pea shoots to serve (optional)
1. In a large saucepan or pot, sweat the onions in a tsp of oil until softened. Add the frozen peas, broccoli, vegetable stock and season to taste.
2. Bring to the boil before turning down the heat to a simmer and leave to cook for 10 minutes. Remove from the heat and blitz the soup with a hand blender until smooth.
3. Add the lemon juice, single cream, a large handful of basil leaves and the grated pecorino. Blitz again until fully combined. Taste and add more seasoning if required.
4. Serve immediately topped with pea shoots, a drizzle of single cream and extra virgin olive oil.
If you’ve had a go at making my soup or any of my other recipes, I’d love to hear about it @corrieheale email@example.com
Gf– Gluten free ❄– Suitable for home freezing once cooled. Consume within 3 months.
* Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.