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Pea and Parsley Soup

2014-09-15

Recipe Info

  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Fresh, frozen, canned or dried, the humble pea has long been a favourite vegetable. Peas are an excellent source of dietary fibre and vitamin C. One 3⁄4 cup serving of peas contains more protein than a whole egg or tablespoon of peanut butter

Ingredients

  • 1 tbsp olive oil, plus extra to garnish
  • 20g butter
  • 1 onion, finely chopped
  • Thyme sprig, leaves only, chopped
  • 1ltr vegetable stock
  • 500g fresh shelled peas, or frozen peas
  • 20g parsley, chopped
  • Salt and freshly ground pepper, to taste

Method

Step 1

Heat the oil and butter in a large saucepan over a medium-low heat and sweat the onion with the thyme until soft and translucent, about 10 minutes.

Step 2

Add the stock, peas and parsley. Season with salt and pepper, bring to a simmer and cook for 5-10 minutes, or until the peas are very tender.

Step 3

Cool slightly, then purée the soup in a food processor until smooth. Return the soup to the pan, adjust the seasoning and heat through.

Step 4

Ladle the soup into warmed bowls. Serve with fresh mint and black pepper.

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