These early summer days of late have seen me bogged down with illness, and feeling little fervour for summer days ahead. With this comes a sadness, a sleepiness, and a longing desire to spend the days in bed — watching films in the rain with a bowl of homemade soup.

Being always independent (but happy in my solitude), making a big batch of something complicated is never an easy task. But this deliciously simple recipe uses an abundance of late-spring greens on offer, giving that lasting vitality to see you through the final days of the work year. (Although, truth be told, I use frozen peas for ease — and because that’s what the recipe calls for.)

This one is best served with crusty toasted bread, smothered in butter. Don’t be afraid to give it a good crack of pepper on top too.


  • Bunch of spring onions
  • 1 teaspoon coconut oil
  • 1kg frozen peas
  • 400ml can coconut milk
  • 1 tablespoon vegetable stock powder, or a stock cube
  • Large bunch of basil and coriander
  • Salt & pepper
  • Extra virgin olive oil, to serve


  1. Fill and boil a kettle and get all your ingredients and equipment together. Put a large soup pan, one that has a lid, on a medium heat to warm up.
  2. Chop the spring onions quite finely and put into the pan with the coconut oil. Turn up the heat to its highest and cook for 2 minutes, until softened.
  3. Add the peas to the pan with the coconut milk, the stock powder or cube and three cups of boiling water, then put a lid on and bring to the boil. Once boiling, simmer, still on a high heat, for 2 to 3 minutes.
  4. Take off the heat. Dice most of the herbs and add them to the pot, stalks and all, and use a stick blender to blitz the soup until super-smooth.
  5. Serve ladled into bowls with a little olive oil and the rest of the green herbs. Extra crusty sourdough is recommended to serve.

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