Oh, pea soup. I adore the stuff. With mint, with chilli, with garlic, with a bunch of other veg… this lovely recipe, taken from 15 Minute Vegan Comfort Food by Katy Beskow (Quadrille, £15), hits all of those sweet spots for me, and is nicely adaptable too. If you’re particularly pitta, go easy on the chilli and garlic – kapha, however, roll up those sleeves and get stuck in! Peas are a great for all doshas when they are sweet and fresh (as you would hope they would be when frozen in season – how most of us tend to eat them these days, freshly defrosted). Look for organic frozen peas if you can though… we find ours at Waitrose, or online at Ocado. Photography © Dan Jones
1 tbsp olive oil
1 onion, finely chopped
1 clove of garlic, crushed
½ tsp dried chilli flakes, extra for garnish
300g (10oz/2 cups) frozen peas
800ml (scant 1½ pints/ 3½ cups) hot vegetable stock
Generous handful of fresh
flat-leaf parsley, finely chopped
Generous handful of fresh mint leaves, finely chopped
Generous pinch of sea salt and black pepper
Juice of ½ unwaxed lemon
4 tbsp crème fraice, to finish
- 1 Heat the olive oil in a large saucepan over a medium heat and cook the onion for 2–3 minutes until softened but not browned. Add the garlic and chilli flakes, and cook for a further minute.
- 2 Add the garlic and chilli flakes, and cook for a further minute.
- 3 Pour in the frozen peas and vegetable stock and cook for 10 minutes.
- 4 Remove from the heat and carefully ladle into a highpowered blender. Blitz until smooth, then stir in the parsley and mint.
- 5 Season to taste with sea salt and black pepper, then squeeze in the lemon juice.
Pour into bowls and finish with a swirl of soya cream, and a sprinkle of chilli flakes if you like.