Pea & Pak Choi Soup
Why am I posting a recipe for soup in the middle of January? Promise I’m not totally mad, so bear with me. I recently discovered that peas are packed with protein, everyone knows they’re very, very healthy – but the protein part was news to me!
As I find myself eating significantly less meat (Because you know, the environment!), I have been introducing a lot of plant-based alternatives (Which are also cheaper!) into my diet. In short: less meat, more beans! And of course, peas are also technically legumes, but they come frozen! So, there is no need for hours of bean-soaking and cooking or the disappointment that is overcooked tinned borlotti’s.
Why is this a great summer recipe? It’s like a green version of the famous Spanish Gazpacho – a soup that’s traditionally served cold, or at room temperature. Its also really, really quick to make. You will go from dicing to dining in 20 minutes or less, keeping your kitchen sweat session nice and short!
Now that I’ve justified my sanity (I think?), here’s the recipe!
Serves 4 -6 people
2 Tbsp. Olive Oil
1 Medium onion (Diced)
1 Medium carrot (Diced)
2 Garlic Cloves (Crushed)
1 tsp. Thyme
2 Cups Vegetable Stock (2 x Blocks)
500g Frozen peas
Leaves of 2 small Pak Choi
Fresh Mint (leaves of about 2-3 sprigs)
Salt & Pepper to taste
1 tsp. Cumin
Pinch of Cayenne
- In your pot, fry the onion and carrot in olive oil until softened, then add the crushed garlic and thyme. Cook for a minute.
- Add the vegetable stock and bring to the boil.
- Add the frozen peas and the Pak Choi leaves. The frozen peas cool down the pot, but by the time its simmering again its almost done.
- Season with salt and black pepper. Be generous with the pepper – It goes really well with the peas.
- When the peas are cooked or no longer frozen and the Pak Choi is mostly wilted, the soup is cooked.
- Add the mint leaves and use a stick blender or food processor to achieve your desired soup-sistency.
- Taste to test and season with more salt and pepper if necessary, add the cumin and cayenne and combine again.
- Serve with literally anything! But keeping with the spirit of quick and easy summer meals – serve with some fresh or toasted (store-bought) sourdough or something similar. Enjoy!