“When I am hungry, impatient and have nothing in the fridge, this vegan soup is the recipe I turn to. To be really speedy, the pan you use is important; a small, deep saucepan will mean your soup won’t come to a simmer quickly, so I suggest a deep, wide one – cast iron is ideal. If you don’t have spring onions, a normal onion will do fine; you may just need to cook it for a little longer.” – Anna Jones
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 1 bunch spring onions
- 1 tsp coconut or olive oil
- 1kg frozen peas
- 1 × 400ml tin coconut milk, reserving a little of the cream on top for drizzling
- 1 tbsp vegetable stock powder, or ½ stock cube
- 1 large bunch basil
- 1 lemon
- Extra-virgin olive oil
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Method
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1Fill and boil a kettle and begin to get all your ingredients and equipment together, ready to go.
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2Place a Le Creuset 24cm Round Casserole with its lid on, over a low to medium heat.
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3Chop the spring onions quite finely and put them into the pan with the coconut oil and cook for 4 minutes, until softened.
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4Add the peas to the pan with the coconut milk, the stock powder or cube and 750ml of boiling water, then put the lid on and bring to the boil.
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5Once boiling, simmer, still on a medium heat for 6 minutes until the peas are cooked.
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6Take off the heat. Add most of the basil, stalks and all, and the juice of the lemon and use a stick blender to blitz the soup until super-smooth.
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7Serve ladled into bowls with a little olive oil and the rest of the basil.
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8Drizzle over the reserved coconut cream and loosely stir through the soup.
