So I picked up my first copy of the Waitrose food magazine yesterday (June 2017 edition) and the chilled peapod soup recipe immediately caught my eye. I know it is getting warmer outside and you likely aren’t craving soup as often buttt I am really digging soup at the moment (strange I know!). The good news is you can make it ahead and serve it hot or cold. That way, you can comfortably indulge in the season’s finest flavours, no matter the temperature outside!
Full of folate and antioxidants, this delicious super-green pea soup is made with a few simple ingredients. Sautéed celery, leek and onion add depth of flavour while almond milk makes it oh-so-creamy.
Of course I had to change things a little bit; the recipe calls for 500g of peas in their pods – I didn’t have any so I used frozen garden peas I found in my freezer and it worked out fine. I also substituted whole milk for soya milk.
- 1 leek, finely chopped
- 1 stalk celery, finely chopped
- 400 g frozen peas
- 1 finely chopped small onion
- 1250 ml water
- salt and pepper
- 60 g vegan buttery spread
- 1 tsp caster sugar
- 1 finely chopped gem lettuce
- 150 ml soya milk
- 3 tsp toasted flaked almonds
- 75 ml olive oil
- 1 handful fresh basil
- Melt the buttery spread (or normal butter if you’re not vegan) in a saucepan and add the chopped onion, leek, celery and salt. Cook the veggies for about 10-15 minutes.
- Add the potato, sugar, peas together with 1.25l of water and bring to the boil. Simmer for around 20 minutes, adding the finely chopped lettuce in the final 2 minutes.
- Remove from the heat, stir in the soya milk and season to taste. Puree in batches until smooth.
- Whizz the garlic, basil and olive oil in a food processor together with a pinch of salt to make the dressing. Set aside.
- Ladle the soup into bowls, add a few dots of the green basil oil and scatter the toasted flaked almonds over each.