It’s pretty obvious from the kind of things that I cook that I’m eating a lot of cake, icing and cookies. While I’m pretty body positive, I feel like eating the amount of sugar I currently am is probably gonna make my teeth and my insides rot a teensy bit. So this pea and basil soup is the start of me eating healthily in the week. I’ll still be baking and eating cake at the weekend.. because cake is happiness. But you’ll be seeing a few more healthy recipes from me this summer.
Speaking of healthy recipes – have you heard of the Flavour Generator? Just type in which cuisine and flavour you fancy (spicy, sweet, tangy, herby) and you’ll get a selection of recipes that are nutritious and delicious and ready in 30 minutes. So useful.
I seriously love peas. They’re the closest vegetable to sugar… super sweet and so quick to cook. I love a good bit of carrot and aubergine too, but they take way too long. Frozen peas, on the other hand, can just be thrown into anything else you’re cooking. Nutrish and delish.
Here are some reviews on this soup from my pals:
So… pretty flawless reviews. Here is the recipe
Pea and Basil Soup
- 400g frozen peas
- 200ml vegetable stock
- 1 medium potato, peeled & chopped
- 2 sprigs basil, chopped
- 2 sprigs dill, chopped
- 2 sprigs oregano, chopped
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 pinch fresh black pepper, crushed
- Salt to taste
- 2 tbsp olive oil
- Optional toppings:
- Red chilli
- Boil your potato in a pot.
- In a frying pan, fry your onions and garlic at a medium high heat with your olive oil for around 5 - 7 minutes. Don't stir it loads - you want it to go a bit golden rather than transparent.
- Add the basil, dill, oregano, salt and pepper and stir in while cooking for around 2 minutes.
- Add your frozen peas and cook for 5 at medium-high heat stirring thoroughly. Add a pinch of salt to taste.
- Add in your potato and use a hand blender to blend into soup.
- Pour into a bowl and decorate with red chilli, dill & some cream.