Spiced pea and pea shoot soup
This spiced pea and pea shoot soup is a fresh, zing ytwist on classic pea soup. Sweet frozen peas and delicate pea shoots are blended with potato to create a naturally creamy texture, while ginger, garlic and cumin add gentle warmth. A squeeze of lemon brightens the flavours, and a spoonful of Greek yoghurt or crème fraîche gives the soup a lovely creamy finish. Quick to prepare with frozen peas, it makes a light but satisfying lunch or starter. Serve hot with a handful of fresh pea shoots and some crusty sourdough bread.
Ingredients
Method
- Finely chop the onion, garlic and ginger. Peel and dice the potato.
- Heat the olive oil in a large saucepan over a low heat. Add the onion and sauté gently for about 5 minutes, until softened.
- Add the garlic, ginger and diced potato. Stir for a minute, then add the cumin and cook for a few seconds until fragrant.
- Pour in the stock and bring to the boil. Simmer for about 5 minutes, or until the potato is almost tender.
- Add the frozen peas and simmer for another 5 minutes, until tender.
- Remove the pan from the heat and add the washed pea shoots. Blend with a hand-held blender until smooth.
- Return the soup to a low heat and warm gently. Stir in the lemon juice and season to taste with salt and freshly ground black pepper.
- Ladle into bowls and serve with a dollop of Greek yoghurt or crème fraîche and a few extra pea shoots.