Soup Season

greenpeasoup

Yes, I’ve been M.I.A for a long while…I apologise! I’ve missed you, and I still adore you.

The weather is cooling down, and our meals are becoming heartier and generally more carbohydrate-dense. It’s not winter yet though, and we only get sporadic days of chill, interspersed with unnaturally warm ones. I feel like I shouldn’t be sweating the moment Autumn rolls around, but, having lived in Queensland for the majority of my life, I know that you pretty much never get what you wish for when it comes to the weather.

One of my favourite pre-winter (and winter-winter) meals is definitely a large bowl of soup. Before university took hold of my throat, I spent a large amount of time watching River Cottage with Hugh Fearnley-Whittingstall. Influenced by his commitment to fresh produce, and inspired by his vegetable garden (one which I will never be able to achieve because I have black thumbs and a possum problem in my area), I whipped up a bowl of green pea soup to enjoy while I lounged around wishing I lived on acreage.

Unlike the grey-green-brown coloured pea soups, which is usually the result of an over-boiled batch of split peas, this recipe using fresh green peas, or frozen in my case, since I can’t grow shit. Topped with a dollop of natural yoghurt or sour cream, and some freshly ground black pepper, this green soup is as satisfying as it is healthy.

greenpeasoup2

Green Pea Soup
Serves 2

250g fresh or frozen green peas
500mL vegetable stock
1 large handful of spinach
2 sticks of spring onions, roughly chopped
Natural yoghurt, to serve
Black pepper, to serve

In a saucepan, heat peas and stock until defrosted and boiling. Add the spring onion and spinach and stir in, until leafy greens have wilted nicely.
Using a blender, or hand held blender, whiz up the contents of the saucepan until soup is silky smooth. Pour into bowls, top with sour cream and black pepper and feel great about yourself because you’re eating green soup mate.

Note: Of course, the spinach can be replaced with watercress or rainbow chard, or even shredded lettuce. Pretty much anything leafy and green. 

Promise to not neglect you guys anymore! Till next time!

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