Summary: I can’t believe I have never shared this recipe, it’s an all-star favourite! Many years ago, I was living alone and had been home sick with the flu for a week. Mum had brought me meds and groceries but at the end of the week it was slim pickings. I had some bread and fancied some soup but I eaten all my previously frozen soups. But I saw those frozen peas and I had the butt end of some spring onions and a head of garlic – I knew I could make something! Turns out what I made was delicious and makes a perfect one person serve! I always have frozen peas and garlic and almost always spring onions. I’ve literally made this a hundred times because it’s such an easy cook and it is an instant shot of green veggie goodness. Even now I’m married, I still make this for myself from time to time and always really enjoy it. It sounds so simple but it really taste so much more amazing than the ingredient list let’s on! If you are not vegan or dairy free, you can add a little sour cream and some parmesan cheese. This also scales up very easily, if you want to make a bigger batch.
Ingredients
- 1 tsp olive oil
- 1-2 cloves garlic, minced
- 1 cup frozen peas
- 2/3 cup vegan stock
- Salt & pepper, to taste
- 1 handful snipped spring onions, optional
Instructions
- Heat the oil in a small saucepan and add the garlic. Heat for a few moments until fragrant. Add the peas, stock and spring onions, if using.
- Bring the soup up to the boil and cook for 3-4 minutes or until peas are hot through. Season with salt and pepper.
- Use a stick or bullet blender to purée the soup. I like to leave some texture but it’s your call.
- Serve with toast.
Recipes
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Soups
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Uncategorized
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Vegan
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Vegetarian
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