Soup for when you have nothing in the fridge….
This is the first recipe I taught my friend to make who wanted to start healthy eating, it is so simple even for those who don’t cook, and takes minutes to make. I vary this recipe depending on what I have in the fridge, this one I made with mint and topped with goats cheese. But its also delicious with chunks of cooked ham in (just add when simmering) or simply top with grated parmesan.
Of course you can have it without the egg but it makes a much more filling and comforting meal with it…and the best bit is dunking your toast in it!
thumb sized piece of ginger
1tbsp coconut oil
3 cups frozen peas
500ml veg stock
a hand full of fresh mint leaves
juice of half a lemon
large pinch of salt and pepper
For the topping:
grated goats cheese
1 egg (poached)
What to do…
Heat the coconut oil in a large, high sided frying pan. Roughly chop the onion and place in the frying pan once it has heated up and the coconut oil has melted. Roughly dice the fresh ginger and add to the onion. Fry gently for about 10 minutes, or until the onion has softened but not browned.
Add the frozen peas to the frying pan and fry with the onions for a couple of minutes. Meanwhile boil the kettle and make your vegetable stock, I use organic Kallo cubes, follow the instructions on the pack.
Add the stock to the pan along with a generous pinch of salt and pepper. Cover the pan and leave to simmer for 10 minutes. After this time the peas should be cooked. Transfer the mixture to your blender, you may want to do this in batches to avoid your blender over flowing! Add the fresh mint and lemon juice to the blender with the pea mixture and blend on high speed for 5 minutes, or until smooth. I like my soup to be quite thick but you can add more water or stock to it to change the consistency to your preference.
Once blended, return the soup to a large pan and bring to a simmer.
While the soup is heating up, gently poach one egg (per serving) in boiling water. To get the perfect poached egg I crack the egg into a small cup, add a couple of drops of cider or white wine vinegar to the egg (this helps it to stay together in the water). Swirl the boiling water with a spoon and drop the egg into it while it is still moving, this also helps to keep the egg together.
When your soup is hot, serve into bowls, top with your egg and finish with grated cheese (i used goats).
Slurp up every last drop.