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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course: Soup
Cuisine: British
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion
  • 2 cm fresh ginger
  • 1 garlic clove
  • ½ tsp ground cumin
  • 1 medium potato
  • 500 g frozen peas
  • 50 g fresh pea shoots plus extra to garnish
  • 750 ml chicken or vegetable stock
  • 4 tbsp Greek yoghurt or crème fraîche
  • Juice of ½ lemon
  • Salt and freshly ground black pepper

Method
 

  1. Finely chop the onion, garlic and ginger. Peel and dice the potato.
  2. Heat the olive oil in a large saucepan over a low heat. Add the onion and sauté gently for about 5 minutes, until softened.
  3. Add the garlic, ginger and diced potato. Stir for a minute, then add the cumin and cook for a few seconds until fragrant.
  4. Pour in the stock and bring to the boil. Simmer for about 5 minutes, or until the potato is almost tender.
  5. Add the frozen peas and simmer for another 5 minutes, until tender.
  6. Remove the pan from the heat and add the washed pea shoots. Blend with a hand-held blender until smooth.
  7. 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.
  8. Ladle into bowls and serve with a dollop of Greek yoghurt or crème fraîche and a few extra pea shoots.