A quick and easy wholesome filling soup
Sorry for shortness of blog posts but the pain in my neck and shoulder is still looming so I’m a bit restricted in going mad in the kitchen and usually fall totally exhausted from the pain into bed as much as I can. I should be back in full swing over the coming weeks. Darn
1 tablespoon olive oil
1 medium white onion , chopped
3 celery stalks, chopped
750ml vegetable stock
1 garlic clove, minced
20g thyme (either remove the leaves or remember to remove stalks before liquidising)
945g frozen peas, divided
salt and pepper, to taste
- In a large saucepan ry the onion and celery with the oil for 1-2 minutes, ensuring they do not burn.
- Place all the other ingredients but only 350g of the peas into the same saucepan, bring to the boil and then simmer for 10 minutes.
- If you added in the thyme stalks ensure you remove them now from the saucepan, and try to keep as many of the thyme leaves in the saucepan at the same time.
- Add in the remaining frozen peas, I think adding them in now just ensures a much more vibrant green colour to the finished soup.
- Liquidise until you have the consistency you like. Also this is a thick soup so if you prefer a more runnier consistency add in more vegetable stock to get it to the consistency you like.
- Heat up again and serve with a drizzle of walnut oil and either some dairy-free cream or dairy-free yogurt.
Are you all set for St. Patrick’s Day and Mother’s Day – it’s going to be a busy weekend for lots of people. Love to here how you get on with this soup.
For all you mothers out there wishing you all a fantastic day of total pampering and spoiling on Sunday.