Peas have become a real favourite of mine to make quick and tasty meals that are nourishing and satisfying. As we head into autumn here’s a quick soup you can make to take to work, or as a quick meal anytime.
1 cup of garden peas (fresh or frozen)
1/2 cup of low salicylate vegetable stock
1 garlic clove crushed
Small handful of Italian Parsley leaves
Small handful of fresh coriander leaves
1 medium free-range egg
Parmesan to garnish
Sea salt to taste
Preparation time: ten minutes
Gently boil the peas in vegetable stock, with crushed garlic until bright green. At the same time poach an egg. Add sea salt, parsley and coriander to peas. Whizz together in a food processor until smooth. Pour into a bowl, add poached egg, grate parmesan to garnish. Serve with buttered sourdough toast.