Pea Soup

I’ve taken this recipe from Nigella’s How To Eat, so although not an original I think it is an essential. It’s great for an easy weekend lunch when you’ve forgotten to get anything in, but also a cosy weeknight dinner with a big piece of buttery bread.

Nigella uses 450g peas, which I’ve found makes two healthy portions. Even when I’m only cooking for myself, I stick to these quantities and save the leftovers for the next day. Peas can be sweet, so using stock is key. If you don’t have stock, make sure to add salt to taste (it may be more than you are used to, but it’ll be far less than what you’d buy in the supermarket).

Pea Soup

Note: You will need a blender – I use a stick/hand blender, which is really useful for soups and sauces, but any old blender will do.

Takes 15 minutes, serves two.


  • 450g frozen peas
  • 500ml water
  • 2 tsp vegetable stock powder (or 1 vegetable stock cube)

Start by putting a pan of boiling water on the hob and add the stock.

Cook the frozen peas in the water and the stock until soft. I normally cook them for slightly longer than pack instructions to make sure they are really soft (about 5 minutes).

When tender, blitz. If the soup isn’t thick enough yet, keep it on the hob to cook off some of the water. Make sure to taste and adjust the salt if necessary.

Serve with freshly ground pepper, and grated parmesan. Crispy bacon lardons work well, as well as garlic oil and some fresh basil. Alternatively, try a poached egg.

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