Pea and basil soup

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 a veggie burger.
However, there’s no denying that peas (as shrivelled and horrible as they are) are very nutritious. High in vitamin C, folate and (rather surprisingly) 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
200g broccoli, roughly chopped
40g vegetarian Italian hard cheese or *Parmesan, grated
Juice of half a lemon
30g fresh basil leaves
3 tbs Greek yogurt or single cream 
To serve
Pomora extra virgin olive oil
Pea shoots to serve (if you’re feeling fancy)

Method
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, Greek yogurt, a large handful of basil leaves and the grated cheese. 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 any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

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.