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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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.