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.
Ingredients:
- 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
Method:
- 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.
- 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.
- 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.
- 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.
- Serve ladled into bowls with a little olive oil and the rest of the green herbs. Extra crusty sourdough is recommended to serve.
