Thick and Creamy Pea Soup V DF GF

10 minutes 20 minutes 3 servings

This soup may be thick and creamy but it’s light on fat. We’ve added a potato for creaminess, to cut down on calories, but we promise it’s still packed with flavour. You can add a little swirl of cream at the end if you like, or leave it out all together for a satisfying and healthful lunch. 

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  • 1 tablespoon cold-pressed rapeseed oil
  • 2 shallots, minced
  • 1 teaspoon Epicure Chopped Garlic
  • 1 large baking potato, peeled and cubed
  • 500ml vegetable stock
  • ½ teaspoon chunky salt, plus more to taste
  • 1 tin Epicure Petits Pois à L'étouffée
  • 20g basil, leaves removed
  • single cream, for topping (optional)

The recipe Thick and Creamy Pea Soup Kitchen Mode

  • 1

    Preheat a medium saucepan over medium heat with a tablespoon of oil. Add shallots along with a pinch of salt and cook for 3 minutes until softened (if they start to catch a little don’t worry, a little bit of browning adds flavour). Add garlic and cook 30 seconds to take the edge off. Tip in potatoes, stock and salt.

  • 2

    Raise heat to medium high and bring to a boil, then lower the heat to a simmer and cook for 10-15 minutes, or until the potatoes are cooked through. Turn off the heat and let cool for 10 minutes. Transfer to a blender along with the peas and the basil. Puree until smooth.

  • 3

    Taste and season then carefully pour back into the saucepan. Turn the heat to medium and heat through, just until it starts to bubble.

  • 4

    To serve, scoop into bowls and top with a drizzle of cream, or a scattering of fresh basil.