Old-Fashioned Pea Soup
Servings: 4 hearty bowls
Calories: 281kcal
Old-Fashioned Pea Soup is such an easy, homely, and deliciously hearty meal packed with the protein and filling wholesomeness of marrowfat peas. Serve along with a chunk of freshly baked bread for a comforting meal. This pea soup can be easily prepared for vegan and plant-based diets, and gluten-free.
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Equipment
- Soup pot non-stick
- immersion/stick blender optional, only required if blending the soup
Ingredients
- 250 gram dried marrowfat peas [soaked overnight in about 700ml of water]
- 45 gram butter [we used vegan butter but you can use oil or your usual butter/margarine]
- 190 gram onions [1 large chopped]
- 1 tablespoon plain flour [all-purpose flour]
- 1 tablespoon dried mint [or small handful of chopped fresh mint]
- ½ teaspoon ground black pepper
- ¾ teaspoon salt [use ¼-½ teaspoon if preferred a less seasoned soup or if your stock is quite salty already]
- 1 teaspoon granulated sugar
- 1.5 litres vegetable stock, hot [or your choice of stock/broth]
Add at end of cooking:
- 250 mililitres milk [we use soya or oat milk, but you can use your usual milk]
Garnish:
- 2 tablespoons fresh parsley or mint chopped
- 3 spring onions [green onions] 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 butter in the soup pan. Add the onions and saute for 7 minutes over a medium heat. Stir frequently.45 gram 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, hot
- Once ready pour in the 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 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 tablespoons fresh parsley or mint, 3 spring onions [green 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!
Nutrition
Calories: 281kcal | Carbohydrates: 42g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Sodium: 2040mg | Potassium: 521mg | Fiber: 11g | Sugar: 14g | Vitamin A: 1712IU | Vitamin C: 9mg | Calcium: 140mg | Iron: 3mg
