Spring Pea Soup and Roasted Radishes
Serves: 4 servings
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
  • 200g radishes, quartered
  • 1 litre vegetable stock (page 155) or wate
  • 1 bunch of spring onions, chopped
  • 600g frozen peas
  • 150g 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)
  1. Preheat the oven to 180?C/gas mark 4 (350F) and line a baking tray with ?greaseproof paper.
  2. 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.
  3. 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.
  4. Serve scattered with the roasted radishes, reserved chopped spring onions and chervil, with some Savoury Cashew Cream (page 150) if you like.
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/delicious-plant-based-recipes/