It’s spring! I love it, every minute of extra sunshine, all the flowers, the green trees.. it’s amazing. Last week we had some crazy weather with summer temperatures and not a cloud in sight. It’s been cooler for a while now but definitely lovely. The day we had this soup I had to put my jacket on when I went to work, it was sunny but the winds were cold. I knew I wanted something warming but preferably not the thick and hearty soups of winter. So green pea soup it was. Green peas are not my favourite vegetables. I dislike them immensely and would not voluntarily have them with my dinner. Except for one exception.. they’re delicious with wasabi.
With a swirl of horseradish-wasabi yoghurt and a toasted bagel with cream cheese on the side this was satisfying but light.
Green pea soup: Serves 4
- 1 tsp olive oil
- 1 yellow onion
- 5 dl (2 cups) vegetable stock
- 700g (1.5 lbs) frozen green peas
- 150 ml (0.5 cup + 2 tbsp) soy milk
- black pepper to taste
- 150 ml (0.5 cup + 2 tbsp) yoghurt
- 1 tbsp minced horseradish
- 0,5 tsp wasabi
Chop the onion finely. In a medium size soup pot sauté the onion over medium heat until translucent and soft. Add in the vegetable stock and the peas and let boil for about 7 mins. With a stick blender or in a food processor blend the soup and add in the milk. Season to taste with black pepper and reheat.
Mix the yoghurt with the horseradish and wasabi. Serve the soup with a yoghurt swirl and some nice bread.
And a link to my recipe for wasabi pea pureé. The only other tolerable way to eat peas.