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 / V Gf ❄
You’ll need: A stand alone or hand blender
1 onion, roughly chopped
500g frozen peas
1 litre of vegetable stock (or gluten free alternative)
100g broccoli, roughly chopped
40g grated pecorino/parmesan, grated
A squeeze of lemon juice
Large Handful of basil leaves (30g)
3 Tbs (45ml) single cream
Extra virgin basil oil and pea shoots to serve (optional)
Once cooled, suitable for home freezing for up to 3 months
1. In a large saucepan or pot, sweat down the onion until soft. Add the broccoli, frozen peas and vegetable stock and bring to the boil.
2. Turn the heat down to a simmer and leave to cook for 10 minutes. Season well with salt and pepper and blitz with a hand blender until smooth (or pour into a stand alone blender).
3. Add 3 tablespoons of single cream, a large handful of basil leaves and the grated pecorino and blitz again until fully combined.
4. Serve immediately topped with pea shoots, a drizzle of single cream and basil infused extra virgin olive oil and a good crack of black pepper.
If you’ve had a go at making my soup or any of my other recipes, I’d love to hear about it @corrieheale firstname.lastname@example.org