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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.