Posts tagged pea

Pea, broad bean & Nduja toasts

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Pea, broad bean & Nduja toasts

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his is a cheeky canapé with a spicy punch of Nduja! With the zesty fresh peas, its a stunning match!

The recipe really is just guess work I’m afraid so you’re going to have to taste as you go to get a good balance. Simple flavours are balanced with a kick from either the lemon or Parmesan so add either accordingly and season well.

Bread options and sizes are endless so I’ve been purposefully vague. This doesn’t even have to be a canapé. It would make an amazing starter/lunch or even breakfast with some eggs. Scale up and experiment with the toppings. If you’re not into Nduja, try crumbled chorizo, black pudding, sun-dried tomatoes, crumbled feta/burrata…the options are endless.

  • 250g frozen peas
  • 100g frozen broad beans (Optional, use extra peas if you like)
  • 1 lemon – zest and juice of 1/2
  • 2 large garlic cloves
  • Parmesan cheese – 1/2 large handfuls grated finely
  • Extra virgin olive oil
  • Handful mint/basil (don’t go overboard here).
  • Bread – any you like. I used a small stone baked baguette cut into rounds.
  • Nduja – fresh or paste or any of the topping suggested above.
  1. Defrost your peas & broad beans in some boiling water and drain (do this separately if using so you can depod the broad beans).
  2. Cool the broad beans in cold water then pinch them out of their skins, discarding these and adding the fresh green bean to the peas.
  3. Put peas, beans, 1 garlic clove, lemon zest, juice of 1/2 lemon, mint/basil leaves and lots of salt and pepper into a food processor. (*You can also bash this all together in a big pestle and mortar if you like).
  4. Pulse until everything is roughly chopped together.
  5. Add the parmesan and a good few glugs of olive oil. Blend until well combined.
  6. Tasting as you go is important here. Taste and adjust seasoning with more lemon/cheese/salt and pepper or oil to help bring the texture together.
  7. Cut your bread however you like and toast/grill until warm and golden. Take you remaining garlic clove and slice it in half lengthways. Rub the cut side over your the warm toasts.
  8. I used fresh nduja so I heated this in a hot frying pan to help warm the spices first before serving but this is optional.
  9. Spoon some crushed peas onto your toast rounds and top with some nduja.

Pearl Barley Salad & Pea Puree

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Pearl Barley Salad & Pea Puree

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haven’t blogged anything new in some time. Don’t worry I haven’t stopped cooking, our meals have just rotated between old favourites, cheap quick fixes and emergency lentils. I’ve been somewhat preoccupied with…a wedding. My wedding! My first blog post as a married woman. He was a happy man he said as he cheerfully devoured this dinner. Little does he know the menus to come…just wait for anniversary one!

The promise of a proper summer streamed through our balcony windows today and the forecast for our precious weekends begins to look brighter, dressy and filled with cold crisp pints. It is also a pinnacle time for the world opening up again. I very much look forward to stopping for an unplanned, non-booked drink at a random pub and even ordering it myself at a bar. Heck I might even pay in cash (perhaps one step too far?).

Back to this recipe. The dish is so fresh and vibrant in flavour yet it is deceivingly satiating. The barely salad is filled with summery, flavours all coated in the gorgeously sweet velvety pea that I always wish I’d made more of.

Serves 2

  • 2 fillets of fish – seabass, bream, cod – pick your favourite.
  • 300g frozen peas
  • 1 garlic clove
  • 1/2 stock cube
  • 100g pearl barley
  • 1/2 courgette
  • 1 handful mint & parsley, leave picked
  • Handful of pine nuts
  • 1 lemon
  • 1 knob butter
  1. Prepare your pearl barely salad ingredients. Cut your courgette into dice, bite sized pieces and set aside.
  2. Roughly chop the herbs and grate the zest of the lemon juice on top. Set aside with the courgette.
  3. Toast you pine nuts in a dry hot frying pan until golden, set aside.
  4. Simmer the pearl barley in boiling water for about 20-30 minutes until just soft and the bite has gone. Drain and return to the pan and keep warm with a lid on. You’ll finish this at the last minute.
  5. Make you pea puree just before serving, right before you cook you fish. Prepare a pan of stock and add the garlic clove and the peas. Boil for about 2 minutes then remove from the heat. Add the peas & garlic clove only (keep the stock) to a blender/nutribullet with some seasoning and a knob of butter. Add a small splash of the hot stock to the mix but best to add little to start so you can thin it down to the desired consistency, its harder to make thicker again! Blend and add more stock to achieve a smooth creamy texture but you really don’t need a lot. You’re not looking for soup but you’re not looking for mash! Season well to taste. Set aside and keep as hot as you can while you cook the fish.
  6. Heat a frying pan until piping hot and add a tiny bit of oil. Season you fish and cook, skin side down for about 2-3 minutes, finishing for 30 seconds on the flesh side (timings for a seabass/bream fillet)
  7. Combine herbs, lemon zest, juice of the lemon, courgette and the pine nuts and mix well into the barely you set aside.
  8. Spoon a lovely ladleful of pea puree onto a plate. Top with your pearl barley salad and finally your fish fillet. Drizzle over a little extra virgin olive oil if you like, extra pine nuts or another squeeze of lemon

Eat ideally in a sunny garden while the birds chirping in the background. I will have to settle for a balcony, London sirens but a handsome husband to gaze into the eyes of. Who knows, perhaps a garden and bird song is on our list for the next adventure.

Scallops and Herb Crusted Cod

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Scallops and Herb Crusted Cod

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ast weekend really did spark the start of a British summer…hopefully….Blues skies, dog walks, reading in the garden and cheeky trips to the local pub. Although they’re never cheeky in our household. More of a requirement. I escaped home to Wiltshire for the briefest of visits. Just 36 hours but I packed them full with foodie treats. Gorgeous weather means simple, fresh food. Torn between my love of the kitchen and my sun worshipping, I found a speedy recipe to prepare for Saturday supper. Time to indulge in the kitchen but also to balance my sunbathing. Priorities.

Jazz and apron on, cool white Muscadet in hand….recommendations below….

Music to cook to: St Germain – Tourist (see here)

Wine recommendation: Muscadet or something zesty and fresh! Recommended from Armit Wines specifically is my favourite- Bianca di Evro Inzolia, a Sicilian wine (see here)

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n the topic of wine (I feel like I say that a lot) I’d eat this starter with a zesty, fresh, citrus wine. Nothing flashy….Muscadet is perfect. After a planned and cheeky G&T(sssssss) at the local pub in the setting sunshine pre dinner, this starter was very much a miracle on its own let alone anything too time consuming or thought provoking. A classic combination I’ll admit but I wasn’t looking for a trophy for originality. I did however omit the generic bacon wafer or chorizo cubes….whilst admittedly it was because I was too gin fuelled to bother, I did in fact pass it off as unnecessary to my guests but I do in fact agree (…with myself…) it is! It doesn’t need it. The greens, lemon, a Muscadet and the hearty fried capers are perfectly indulgent enough and allow the scallops to take the show without bacon raining on the parade.

Scallops and Greenery 

Ingredients (serves 4 as a starter)

  • 12-16 scallops (roe removed if wanted)
  • Large bunch rocket
  • 300g ish peas (frozen)
  • Bunch mint leaves, picked
  • 2 large knobs butter
  • 1 heaped tbsp capers
  • 1 lemon
  • Salt and pepper
  1. Boil the peas for a few minutes. Drain immediately and add to the bowl of a food processor. Add the mint, seasoning and 1 large knob of butter. Blend until smooth – or chunky, mine was rustic. If too thick, add a splash of milk. Set aside and keep warm.
  2. Get a sharing platter and scatter over the rocket. Squeeze over just a little of the lemon juice.
  3. Season the scallops and heat a splash of oil and the rest of the butter in a frying pan until hot.
  4. Add the scallops and fry on a high heat for just a few minutes each side until golden brown. For the last minute, add the capers and fry briefly.
  5. Remove the pan from the heat and add a good squeeze of lemon (it will sizzle). Baste the scallops in the buttery juice.
  6. Serve immediately. Spoon 12-16 spoonfuls of the pea puree onto the rocket and top each with a juicy golden scallops. Drizzle with the buttery capers and juices. Serve!

This next recipe is very easy but again and complements a pub visit. However, I did do a little pre pub prep just to make sure.

Herb Crusted Cod with Puy Lentils and Balsamic Onions 

Ingredients (serves 4)

  • 4 fillets of cod/haddock/hake (or any meaty white fish)
  • 2 slices brown bread
  • 1 large garlic clove, peeled
  • 2 x packets (or bunches) of parsley (I used 1 bunch flat leaf and 1 bunch curly)
  • 1 lemon
  • 1 egg
  • 8oz Puy lentils
  • 2 large red onions, sliced
  • 2 tbsp balsamic vinegar

Serves 4 

  1. Begin by making the crust. Blitz the bread in a food processor into crumbs. Add the garlic, the herbs and the zest of the lemon. Season and blend until everything is chopped and combined finely.
  2. Add the egg and blend again.
  3. Cut your fish into 4 fillets. Take a good spoonful of the herb topping – it should be fairly sticky with the bread and the egg – and compact onto the top of each fillet. Chill in the fridge for about 20 minutes until needed.
  4. Preheat the over to 190°C.
  5. Meanwhile, simmer the Puy lentils for about 20 minutes until just cooked and tender but with a bite. Drain and keep warm. Season.
  6. Meanwhile, heat a little oil in a frying pan and gently sweat the onions for a good 10 minutes until soft. Start to add some colour until caramelised. Season.
  7. Turn the heat up a little and add the balsamic which should sizzle and begin to reduce. Coat the onions then remove from the heat.
  8. Tip the balsamic red onions into the warm lentils and stir to combine.
  9. Remove the fish from the fridge about 5 minutes before ready to cook. Place on a greased or lined baking tray, and cook in the oven for about 15 minutes depending on the thickness of the fillet (15 minutes for those sized above).
  10. Remove from the oven when just cooked and beginning to flake. the fish will keep cooking when removed from the oven with the residual heat so don’t over cook initially.
  11. Place a spoonful of the lentils into deep warm serving bowls and top with the fish. Serve with a good wedge of lemon for squeezing over the crunchy crust! Enjoy!

Pea and Avocado Dip with Sprouted Olive Oil Crackers

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Pea and Avocado Dip with Sprouted Olive Oil Crackers

Jess - Cracker2

Jess - rudehealth

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irstly I think I need to explain the mystery behind the ‘Sprouted Olive Oil Crackers’. As if the wholesome organic produce that Rude Health so stylishly provide wasn’t tempting enough, they have developed a range of ‘sprouted flours’. Nothing to do with sprouts, nothing to do with flowers…..These flours basically contain a grain that has been allowed to sprout and germinate in an environment which stimulates enzyme activity and allows for the transformation of wonderful nutrients. Soaked in water, the grains sprout and release nutrients and once slow fired and and stone ground these are captured inside these tasty flours ready for your baking purposes. Nutty, wholesome and devine, they can be used in baking like for like to add a fantastic texture and flavour layer. Here I used the flour in some lovely giant tongue shaped crackers which I often make for dinner parties as elaborate dipping utensils!

They are amazing served with dips and spreads. I’ve made these in the past but never with sprouted flour and the baking smell alone as they crisped away in the safety of the oven was enough to inspire a healthy dip to accompany.

Makes about 15 dependant on size (adapted from Ottolenghi)

  1. Preheat the oven to 220°C and line a large tray with baking parchment.
  2. In a large bowl or food processor combine all the ingredients except for the salt until you have  affirm dough.
  3. Leave to rest for 30 minutes or so in the fridge.
  4. When ready to cook, take walnut sized pieces of dough (about 15g) and roll on a floured surface into tongue or oval shaped crackers, paper thin if you can!
  5. Repeat and place on your lined backing tray. Drizzle well with olive oil and scatter with the sea salt.
  6. Bake in the oven for about 6 minutes or until crisp, golden and filling the kitchen with wonderful smells.
  7. Leave to cool on a wire rack before enjoying with a dip or choice.

Pea and Avocado Dip (Serve 4-5 as a starter/nibble)

I saw a version of this recipe in a recent Waitrose magazine. Having been invited to a last minute impromptu BBQ I felt I needed a culinary offering which is where this speedy dip was created. To my disappointment this said recipe wasn’t particularly inspiring on the taste delivery. It was a bit bland. However, with a complete recipe makeover and the addition of some forage in the pantry flavour staples I had a tasty vibrant dip in no time to accompany my sprouted olive oil crackers. Knocked out in minutes I just had time to grab a bottle of chilled white before heading out into the sun….

  • 150 peas, defrosted or fresh
  • 1 lime, juice
  • 1 crushed garlic clove
  • 1 tbsp creme fraiche
  • 15g pistachios
  • 1 avocado, chopped into chunks
  • 1 tsp spice mix (see here)
  • 60g feta cheese
  • Handful mint leaves
  • Chives, dill and chilli oil to garnish
  1. In a food processor, please the peas, lime juice, garlic, pistachios, creme fraiche, spice mix and mint. Pulse and blend until the mixture turns into a paste. You may need to scarp the sides down as you go.
  2. Add plenty of seasoning and then add the feta cheese and avocado.
  3. Blend again to form a smooth paste. If you like it a bit thinner, add some olive oil.
  4. Serve scattered with chopped dill and chives and drizzled with chilli oil

Jess - Peaavocadodip2

 

Pea and Ham Soup, Parmesan Croutons

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Bit of a belated recipe post for a festive Christmas soup to use up those leftovers and freshen the taste buds after an indulgent feast! Apologies if the posts have been a little thin on the ground recently. I haven’t stopped eating or reverted to a juice only January diet that some of my friends (sorry acquaintances) have been doing (!?). I also haven’t stopped cooking….or taking photos! Far from it. But the combination of a broken laptop and a delicious adventure to Paris over New Year stole my attention temporarily.

I’m no killjoy so don’t worry, the health benefits of the peas in this recipe can be couteracted slightly if you’ve invested some well worth time into cooking a delicious succulent sugar glazed ham and have any straggling leftovers to pop in. Simialry this can be countereacted with some cheese saturated paremsan croutons. Alternatively continue the alcohol themed festivities and serve with a delicious door-stop wedge of my served ’Boy Beer Bread’ slathered with salted butter.

Pea, Mint and Ham Soup

Serves 4

  • 550g frozen peas (50g reserved)
  • 750ml hot stock
  • 1 onion, chopped finely
  • 1 large clove garlic, diced
  • 1 large knob butter
  • Small handful thyme, leaves stripped
  • Handful fresh mint
  • Large handful of leftover shredded or chopped ham or ham hock
  • Serve with parmesan croutons below of butter slathered bread. E.g. a wedge of my ’Boy Beer Bread’
  1. Heat the butter with a splash of oil in a large saucepan until beginning to sizzle.
  2. Slowly cook and soften the onion for about 8-10 minutes until soft and translucent.
  3. Add the garlic and thyme and cook for a few more minutes.
  4. Next, turn up the heat and add the peas and mix. Add 600ml of the hot stock and half the mint leaves
  5. Bring to the boil and simmer for about 8 minutes.
  6. After this time remove from the heat and blend with a stick blender. Add more stock if you want it thinner, this with vary on how you like you’re soup.
  7. Chop the reminaing mint leaves and then add to soup and blend again.
  8. Return the soup to the hob and add the reserved whole peas and stir in the ham.
  9. Heat through for a few minutes then enjoy!

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Parmesan Croutons

  • 250g stale bread, cut or ripped into large croutons
  • 4 large dessertspoons of grated parmesan
  • About 4 tbsp olive oil
  1. Preheat the oven to 180°C.
  2. Douse the bread in the olive oil in a large baking tray. Cover with the parmesan and mix. Roast in the oven for about 10 minutes until golden and crispy.

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Pea and Mint Arancini with Avocado Puree

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Pea and Mint Arancini with Avocado Puree

 

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I can’t actually decide if leftover risotto turned morphed in arancini is actually better than risotto…? See what you think

Serves 2

  • Leftover pea and mint risotto, chilled (or any other risotto)
  • 1 egg, beaten
  • Plain flour
  • Breadcrumbs
  • Grated parmesan
  • Good melting cheese e.g. mozzarella, tallegio etc
  • Sunflower oil for frying
  • 1 large ripe avocado
  • Handful of chopped mint leaves
  • 1 lemon
  1. Get 2 clean shallow bowls ready. Place the egg in one, the flour in another and the breadcrumbs, parmesan and some seasoning in the other.
  2. Roll your chilled risotto into balls (mine were about golf ball size) placing a small piece of your melting cheese in the middle if you like.
  3. Roll each in first the flour, then the egg and finally coat in the cheesy breadcrumbs. If you want a thicker coating repeat in the egg and breadcrumbs. If not, place aside on a plate and repeat with the rest before chilling (the arancini that is…feel free to chill too).
  4. Preheat the oven to 180°C for later. I fried my arancini in shallow oil but they are delicate (unless you made a very stodgy dry risotto to start with- to avoid this see tips here). If you have a deep fryer fry each arancini until golden. If not, fry in shallow oil until crisp. Place in a the oven to warm through to the middle while you make the puree.
  5. Scoop out the ripe flesh from your avocado and place in a food processor with some seasoning and a splash of lemon juice. Blend until thick, glossy and smooth – feel free to add flavours here you like. I added some mint leaves but lime, coriander, chilli all work well depending on what flavour your arancini are.
  6. Once ready, serve your crispy and melt in the middle arancini on top of your silky puree with a scattering of fresh mint.

Spinach and Pea Fritters with Lime Butter

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Spinach and Pea Fritters with Lime Butter

 

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I am always making fritters and when I saw a version of this recipe in my new copy of Ottolenghi’s ‘Plenty’, I had to give it a go. This recipe has been adapted from the original- not out of an unappreciation of it but simply due to lack of the full list of ingredients in my pantry. I have replaced a few and added others such as the peas, some mint and more cumin. Like my other fritter recipes (see here) ….(and here) the basic batter of flour and egg is open to any ingredients! I had these as a lunch but they would be equally amazing with a poached egg, bacon and a creamy hollandaise as a muffin-less take on eggs Benedict for brunch…

Serves 3 (makes about 9 fritters)

  • 150g spinach
  • Handful of peas
  • 60g self raising flour
  • 1 tsp baking powder
  • 1 egg
  • 25g unsalted butter, melted
  • Salt and pepper
  • ½ tsp ground cumin
  • 1 tsp cumin seed
  • Splash of milk
  • 50g salted butter, softened
  • Zest of 1 lime
  • Small bunch mint, finely chopped
  1. Wilt the spinach in a hot pan with a splash of water until wilted. Drain in a sieve and squeeze out the excess water. Leave to cool. Blanch the frozen peas in boiling water for a few minutes and then drain and leave to cool.
  2. Meanwhile make the butter. Grate the lime zest into the salted butter and add the chopped mint. Mix with a fork until combined. Place the butter between some baking parchment and roll into a cylinder and chill in the fridge until needed.
  3. Now, whisk the flour, baking powder, melted butter, egg, salt and pepper, cumin and a splash of milk to form a batter.
  4. Chop the spinach and add, with the peas, to the batter mixture and stir.
  5. Whisk together and add enough milk to form a thick batter which is loose enough to spoon into pancakes in the pan.
  6. Heat some olive oil in a frying pan, enough to cover the base, and fry large spoonfuls of mixture for a bout 2 minutes on each side on a high-ish heat until a crust forms and they are golden brown.

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6. Flip over and fry for a few more minutes until cooked. Drain on kitchen paper and serve, with a slice of lime, mint butter melted on top and a fresh tomato salad.

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Pea and Edamame Bean soup

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Pea and Edamame Bean soup

My pea and mint soup recipe is my default lunch when I fancy a bowl of warming comfort and I’m in a rush or can’t be bothered to simmer away a pot of vegetables. This time however, I added a few extra twists on my usual standby which were a nice change. In the January months when its cold and you want to be healthy, I often find I resort boringly to the same old recipes. This can be knocked out in about 15 minutes however and kept as pain or as fancy as you like.

Soup

  • 280g frozen garden peas
  • 400ml good quality hot chicken or vegetable stock (trust me it will make all the difference if its a good cube or a homemade stock)
  • 100g edamame or soya beans
  • 25g butter
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • Handful of fresh basil or mint leaves, finely chopped or shredded
  • Olive oil
  • Nigella seeds to garnish
  • Yoghurt to garnish
  1. Melt the butter and a splash of oil in a saucepan until bubbling.
  2. Add the onion and cook gently over a low heat for about 10 minutes until soft and translucent
  3. Add the chopped garlic and cook for a few more minutes.
  4. Add the frozen peas and coat in the buttery onions
  5. Add the stock and bring to the boil. Simmer for about 5 minutes.
  6. Remove from the heat and puree with a hand blender
  7. Return to the heat and stir in the frozen edamame or soya beans. If it is too thick for you at this stage, add a splash of water.
  8. Simmer for a few minutes. Then stir through the chopped herbs.
  9. Season to taste and serve garnish with a swirl or natural yoghurt and a sprinkling of nigella seeds

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Pea and Smoked Ham Tart with Parmesan parsnips

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This is a pleasingly alternative and delicious use of Christmas leftovers after exhausting the usual recipes with the turkey. My brief from the family for dinner was a light, fresh but tasty meal after a heavy week of Christmas delights, rich meats and glasses of guilt. So, with a fridge full or assorted cheeses, a cooked smoked ham and a few of our giant allotment parsnips that were looking very sorry for themselves, I enthusiastically took up the mission.

Cheesey Shortcrust pastry

  • 100g wholemeal flour
  • 150g plain flour
  • 125g unsalted butter, cubed
  • 70g cheddar cheese, grated plus and reserved handful
  • Salt and pepper
  • Cold water

Filling

  • 250g frozen peas
  • 3 eggs
  • 75g creme fraiche
  • Juice of half lemon
  • 1 tbsp wholegrain mustard (optional)
  • A few large handfuls of smoked ham, cubed or flaked into pieces
  • Salt and pepper
  • Splash of milk
  1. Begin with the pastry. Preheat the oven to 200°C. In a food processor, combine all the pastry ingredients, except the water, and blitz to form a breadcrumb-like texture. Or rub the butter into the flour by hand.
  2. Tip out into a bowl and add cold water, spoonful by spoonful, and mix in with a knife until you have a mixture that forms a dough when your gently press together with your hands. Form a ball of dough.
  3. Roll into a disc shape, wrap in cling film and chill in the fridge for 30 minutes.
  4. Meanwhile, line a tart tin (I used one about 23cm wide but use whatever is to hand) with parchment and butter the sides. This recipe in my case lined two tart tins so I made two and froze one for another time.
  5. After 30 minutes, thinly roll out your pastry on a floured surface and use it to line the tin, pressing the pastry up the sides. Prick all over with a fork to prevent it rising up while baking.
  6. Line the tine with parchment and fill snugly with baking beans or rice if your don’t have any beans.
  7. Blind bake for about 20 minutes until the edges are golden.
  8. Remove the beans and parchment and bake for another 5-10minutes until the base is cooked and crisp. Brush with a bit of beaten egg to seal the fork pricks and return for 1 minutes. Remove and leave to cool.
  9. Make the filling. Boil the peas for a few minutes until cooked. Drain and cool thoroughly with cold water.
  10. Reserve a handful of the peas and puree the rest in a processor or mash with a fork until you form a coarse paste. Add the lemon juice, seasoning, mustard, eggs and creme fraiche. Blitz again in the processor to mix thoroughly.
  11. Add a splash or so of milk to form a texture that is loose but not too watery, a bit like custard.
  12. Sprinkle the base of the pre-baked tart case with the flaked ham and the reserved whole peas.
  13. Fill this with the egg custard until distributed evenly and full but making sure it dose not overflow the edges of the pastry case. You may not need it all.
  14. Scatter over the remaining grated cheddar and bake in the oven at 190°C for about 25-30 minutes until the middle is cooked and set.
  15. Grate over a bit of lemon zest and serve with a green salad and some crispy baked Parmesan coated parsnips in my case….!

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Parmesan Parsnips

  • 2-3 parsnips, peeled and cut into batons shaped
  • 200g brown bread crumbs
  • 100g finely grated Parmesan cheese
  • Handful of flour
  • 2 beaten eggs
  • Sunflower oil or light olive oil
  1. Preheat the oven to 190°C
  2. Boil the parsnips in water for about 4-5 minutes until tender and soft when pierced with a knife but still with a bit of resistance.
  3. Drain and allow to steam for a few minutes.
  4. Set up 3 bowls. Fill one with seasoned flour, another with beaten egg and the third with the breadcrumbs combined with the grated cheese.
  5. When the parsnips have cooled slightly, dip into the flour, then the beaten egg and finally coat in the breadcrumb mix.
  6. Repeat this with the remaining parsnips and place them on a lined baking tray.
  7. Drizzle generously with sunflower oil and bake in the oven, turning halfway through, for 30 minutes until crisp and golden

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Spinach, Watercress and Pea Healing Soup

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Spinach, Watercress and Pea Healing Soup

Ever feel like your body is screaming for some nutrients? After this soup, I always feel like I’ve eaten my way to adding another few years onto my lifespan! It has a deep, tasty flavour and is delicious with warm toasted soda bread and salty butter.

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 sticks celery, diced
  • 1 garlic clove, chopped
  • 750ml hot chicken/vegetable stock
  • 170g peas
  • 150g spinach
  • 170g watercress
  • 150 double cream
  • Chives
  • Dukka
  1. Heat the oil and fry the onion and celery on a low heat until soft. Add the garlic for the last few minutes before adding the hot stock
  2. Add the peas and return to the boil for about 5 minutes
  3. Add the spinach and watercress and simmer for 10 minutes
  4. The blend the soup and add the cream or creme fraiche if you like.
  5. Serve scattered with chives, herbs or more  cream. I sprinkled mine with dukka for added texture and a bit of spice

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