Pea and Parsley Soup
This green soup is delicious, it's also very quick to make as there's not much chopping involved! We've probably made it at least 20 times this summer.... so we've tried a few variations. You can substitute the parsley for mint and eat it chilled on an especially hot day - which we have had a few of this year ;-). You can also try rocket leaves instead of parsley - another equally yummy variation.
500g Frozen Peas
30g Parsley - Roughly pruned (fine stalks too!)
2 x Onions - Diced
2 x Garlic Cloves - Very finely chopped
Knob of Butter (optional, vegans can use marge or add a bit more oil)
Drizzle Olive Oil
1 x Good quality stock cube
1 x Tsp Sea Salt
Crack of Black Pepper
Ingredients
500g Frozen Peas
30g Parsley - Roughly pruned (fine stalks too!)
2 x Onions - Diced
2 x Garlic Cloves - Very finely chopped
Knob of Butter (optional, vegans can use marge or add a bit more oil)
Drizzle Olive Oil
1 x Good quality stock cube
1 x Tsp Sea Salt
Crack of Black Pepper
Method
1. Put the kettle on to boil.
2. Meanwhile, in a large pot saute the onions in a little olive oil and a knob of butter. Season with salt and pepper and add the garlic. Continue to cook until the onions are translucent.
3. Once the kettle has boiled measure 800ml water, dissolve in the stock cube and add to the pot. You might also take this opportunity to make yourself a cup of tea ;-)
4. Add the frozen peas and parsley and bring to a rolling boil.
5. After a couple of minutes, reduce the heat to a simmer and continue to cook for a further 10 minutes.
6. Turn off the heat and blend with a hand blender until smooth.
7. Add the salt and another crack of pepper.
8. Enjoy!
