Omit the potato base for a waistline friendly soup
Prep time: 5 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients
- 1tbsp olive oil
- 1tsp garlic, minced
- 1 white onion, chopped
- 4 spring onions, chopped
- 800g peas (petits pois for a sweeter flavour, or regular garden peas) – fresh or frozen
- 480ml vegetable stock
- lemon juice, splash of
- pinch of sea salt
- freshly ground black pepper
To garnish:
- peas, reserved from cooking
- pea shoots, handful of (if you’re feeling fancy)
- coconut cream, swirl of
Method
- Heat the oil over a medium heat and add the garlic, frying for a minute
- Add both types of onions and sweat until cooked (translucent and soft to the touch)
- Add the peas and the stock and increase the heat to a rapid boil, then turn down the temperature and simmer for 10 minutes
- Reserve a handful of peas for the garnish then puree using a hand blender
- Add a splash of lemon juice, a pinch of sea salt and a crack of black pepper and stir
- Serve garnished with some of the reserved peas, pea shoots (optional) and a swirl of coconut cream
Absolutely delicious hot or cold x
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