Description
I first made pea soup when I unexpectedly had to cook for guests with only a big bag of peas and a few leftovers to hand. My guests were astounded that I’d managed to concoct such a delicious and healthy-looking soup from so little. This Spring variation includes roasted radishes and is a delicious way to celebrate the new arrival of fresh, seasonal produce – a nice prelude to warmer time
Ingredients
Scale
- 200 g radishes (quartered)
- 1 litre vegetable stock (page 155 or wate)
- 1 bunch of spring onions (chopped)
- 600 g frozen peas
- 150 g spinach leaves (shredded (or a mix of leaves, e.g. spinach, sorrel, wild nettle))
- A swirl of Savoury Cashew Cream (page 150, to serve (optional))
- Chopped fresh chervil (to serve (optional))
Instructions
- Preheat the oven to 180?C/gas mark 4 (350F) and line a baking tray with ?greaseproof paper.
- Toss the radishes in a bowl with a splash of stock or water and a pinch of salt and pepper. Spread them out on a the prepared baking tray and bake for 15–20 minutes, turning them every 5 minutes. They should be tender with a firm centre and a have a lovely pink colour when done.
- Meanwhile, make the soup. Put the spring onions, reserving 2 tablespoons, into a pan with a splash of water and cook over a medium heat for 5–10 minutes until soft. Add the remaining water or vegetable stock and bring to the boil. Add the peas, spinach leaves, 1½ teaspoons salt and a good pinch of pepper. Lower the heat and simmer for a further 2–3 minutes, then remove the pan from the heat. Blend the soup using a stick blender, then taste and add more seasoning if needed.
- Serve scattered with the roasted radishes, reserved chopped spring onions and chervil, with some Savoury Cashew Cream (page 150) if you like.