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.
Thick and Creamy Pea Soup V DF GF 2
- lunch 33
- vegetarian 60
- glutenfree 33
- dairyfree 40
- veggies 24
- quick 57
- soup 31
- familyfood 87
- entertaining 54
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Ingredients
- 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
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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.
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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.
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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.
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4
To serve, scoop into bowls and top with a drizzle of cream, or a scattering of fresh basil.