Pea soup might not sound like a summer dish, but this one really suits the season. It’s fragrant and flavourful; heavy on the basil, with the richness of garlic and olive oil, and a little lemon acidity. If you like pesto- or perhaps are just tired of the old pea and mint- this is the soup for you.
Pea & Basil Soup
Preparation time: 60 minutes
For the soup…
2 tbsp extra-virgin olive oil
6 cloves of garlic, peeled and roughly chopped
Half a brown onion, peeled and diced
1kg frozen garden peas
50g fresh basil
700ml good-quality vegetable stock
500ml nondairy milk (soy, oat, rice)
Juice of 1 lemon
Ground sea salt and cracked black pepper, to taste
100ml vegan cream
A drizzle of extra-virgin olive oil
Zest of 1 lemon
A handful of pea shoots
1./ Heat up the olive oil in a large saucepan or pot over medium-high heat. Add to this the onion and garlic, and fry for 5-10 minutes.
2./ Add the peas, stock, milk, and half the lemon juice. Bring the whole mixture to the boil, then turn down the heat to low-medium. Simmer for 20-30 minutes, until the peas are well-softened but still quite bright green.
3./ Take the soup off the heat and blend either with a stick blender or in a jug blender to the desired consistency; add extra liquid if you want a thinner soup, and pass through a fine sieve if you prefer it smooth. I like a bit of texture. Add in salt and pepper to taste, along with the rest of the lemon juice. Tear in the fresh basil and blend again, until fully incorporated.
4./ Top with black pepper, a sprinkling of lemon zest, and pea shoots.
Until next time...
This recipe was originally written for Your Healthy Living Magazine; do check out their site here