Description
A vibrant spring soup, showcasing the seasons freshest peas and radishes. Simple, healthy, and perfect for a light lunch or dinner.
Ingredients
Units
Scale
- 8 oz (200 g) radishes
- 4 cups (1 litre) vegetable stock
- 1 bunch spring onions
- 1 lbs (600 g) frozen peas
- 5 oz (150 g) spinach leaves
- Savoury Cashew Cream
- Chopped fresh chervil
Instructions
- Preheat the oven to 350°F (180°C) 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 the prepared baking tray and bake for 15–20 minutes, turning them every 5 minutes.
- 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 a 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.
Notes
- For a smoother soup, strain the blended mixture through a fine-mesh sieve before serving.
- If fresh peas are available, substitute 2 cups of fresh peas for the frozen peas, adjusting cooking time as needed.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 40
- Fiber: 8
- Protein: 8