I always have frozen peas on hand and this soup is the perfect example of what can be whipped up with a few pantry essentials and a couple of veg. I’ve topped it with a poached egg but the soup is delicious served as is, or try crumbled crispy bacon or a few crisp croutons.
Serves: 4-6
INGREDIENTS
2 tablespoons olive oil
small knob of butter
1 onion, thinly sliced
2 zucchini, sliced
2 cloves garlic, crushed
1 teaspoon ground cumin
200 grams potato, peeled and diced
3 cups vegetable or chicken stock
300 grams frozen minted peas
100 grams rocket leaves, well chopped
2 tablespoons cream, optional
sea salt and freshly ground pepper
2 tablespoons each pumpkin, sunflower and sesame seeds, toasted
METHOD
Heat the oil and butter in a large saucepan and cook the onion, zucchini, garlic, cumin and potato with a good pinch of salt for 10 minutes, stirring often. Add the stock and simmer for 20 minutes until the potato is falling apart.
Add the peas and simmer for 5 minutes then add the rocket and turn until it’s all wilted down.
Roughly mash some of the soup using an immersion blender or even a potato masher.
Reheat and stir in the cream before serving.
To serve: Ladle into shallow bowls and top each with a softly poached egg and a sprinkling of toasted seeds.
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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!