Pea & Almond Soup

pea & parmesan-2 pea & parmesan

Pea & Almond Soup

Frozen peas are such a life saver. This is a brilliant soup to have in your repertoire because if you have a packet of peas in the freezer you know dinner is less than 10 minutes away.

enough for: 2
takes: 10 minutes

1 large knob (hunk) butter
4 tablespoons almonds meal
1 packet frozen peas (500g / 1lb)
1 bunch mint, leaves picked, optional
squeeze lemon juice

1. Heat butter in a large saucepan over a high heat.

2. Add almonds and stir fry for about 30 seconds.

3. Add peas and 3 cups boiling water.

4. Simmer for about 5 minutes or until peas are tender.

5. Add mint and puree with a stick blender until you have a lovely smooth soup.

6. Taste and season with salt, pepper and a generous squeeze of lemon before serving.

Quantities for Different Serving Sizes

You can easily double or triple this recipe. The cooking time will be about the same, maybe slightly longer.

Prepare Ahead?

Brilliant. Will keep for a week in the fridge.

Variations

vegan / dairy-free – replace the butter with a few tablespoons olive oil or coconut oil.

nut-free– skip the almonds and just serve with a very generous handful or 2 of finely grated parmesan. Or for a thicker soup replace almond meal with sourdough breadcrumbs or cooked couscous or quinoa.

more veg – add chopped spinach or kale to wilt in at the last minute.

carnivore – simmer chopped chicken breast or thighs in the soup until just cooked through.

more substantial / carb lovers – serve with crusty bread and butter or hot buttered toast. OR thicken the soup with sourdough bread crumbs cooked couscous or cooked quinoa.

Waste Avoidance Strategy

butter – keeps in the fridge for months.

ground almonds
– keep in the pantry.

frozen peas
– keep in the freezer.

mint – best to use for another meal. leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil use mint oil to serve with lamb, chicken or fish.

lemons
– will keep for a few weeks at room temp or for much longer in the fridge.

Problem Solving Guide

too watery – this isn’t a super thick soup. Feel free to decrease the amount of water to 2 cups and serve in smaller bowls. If the deed is already done, try stirring in some more almond meal or some grated parmesan or even a handful of couscous.

no mint– just skip it or use a small handful of chives or parsley.

too bland
– season more generously with salt & lemon. A little parmesan can help too.

Serving Suggestions

I like this with warm crusty sourdough and butter.

Leftover Potential

Excellent! Will keep in the fridge for a week or so.

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