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, whose flavour is preserved by being added only at the last minute, 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.
This recipe was originally written for Your Healthy Living Magazine; do check out their site here!
For the soup…
2 tablespoons olive oil
6 cloves garlic, peeled and roughly chopped
Half a brown onion, peeled and diced
1kg frozen garden peas
45g fresh basil
700ml good-quality vegetable stock
500ml nondairy milk (soy, oat, rice)
Juice of 2 lemons
Sea salt and cracked black pepper (to taste)
100ml vegan cream
A drizzle of olive oil
Zest of one lemon
A handful of pea shoots
1./ Heat up the olive oil in a large saucepan or pot over medium-high heat. To this, add the onion and garlic, and fry till translucent.
2./ Next, add the peas, and fry these for about a minute.
3./ Add the 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 very green.
4./ 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. 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.
5./ If you need to, heat again briefly before serving. Top with black pepper, a little olive oil, a little soy cream, a sprinkling of lemon zest, and the pea shoots.