Old-fashioned pea soup is such an easy, humble, wholesome and deliciously hearty meal packed with the protein, fiber, and the magical goodness of nutritious and tummy filling properties of marrowfat peas.
250mililitresplant milk[soya or oat or your usual milk]
Garnish:
2tablespoonparsleychopped
3spring onions[green onions/cybies] sliced
Instructions
The evening before soak the peas:
Soak the dried peas in about 700 millilitres [3 cups] of cold water overnight. [If your peas are older or have been sitting in your pantry for awhile add ¼ teaspoon of bicarbonate of soda [baking soda] to the soaking water as this will help soften up the peas]
250 gram dried marrowfat peas
Prepare the soup:
Melt the vegan butter in the soup pan. Add the onions and saute for 7 minutes over a medium heat. Stir frequently.
45 gram vegan butter, 190 gram onions
Drain the water off the soaked peas. [if bicarbonate of soda was added give the peas a rinse]
Add the sugar, salt, pepper, flour and dried mint. Stir well.
1 tablespoon plain flour, ½ teaspoon ground black pepper, ¾ teaspoon salt, 1 teaspoon granulated sugar, 1 tablespoon dried mint
Tip in the soaked peas and cook for a further 2 minutes. Stir a few times.
Pour in the hot vegetable stock. Bring to the boil, and simmer over a medium heat for 45-50 minutes or until the peas are soft.
1.5 litres vegetable stock
Once ready pour in the plant milk and bring back to the boil. Add a little extra milk if preferred.Taste the seasoning and adjust if necessary but this soup tends to not require any more seasoning.
250 mililitres plant milk
Puree the soup with a stick/immersion hand blender or keep it chunky. The soup can also be mashed a few times with a potato masher but not too many times as the skins can pop off the peas.
Serve the soup with a garnish of fresh chopped parsley and sliced spring/green onions. And one or two slices of your favourite bread.A swirl of vegan pouring cream is also a nice addition.
2 tablespoon parsley, 3 spring onions
Notes
Nutritional information is provided for guidance only and is not an exact calculation as ingredients vary.
Leftover pea soup will keep fresh for up to 3 days within the refrigerator.
Or freeze for 3-4 months.
Replace dried mint with a small handful of chopped fresh mint.
Leftover pea soup is delicious served over mashed potatoes.
Kids may prefer the soup blended smooth, which is what my kids prefer.
Don't forget to mention to any Harry Potter fans, within the family, of the pea soup that is served in the Leaky Cauldron!