“I actually don’t like soup very much, something about the texture”
I’ve always had this memory of a eating a bright green soup at my Nana’s. Which is weird because she was Ukrainian and the soup I probably should remember most was Borscht (which I plan to make a plant-based version of soon.)
I can remember being put off by the green colour [of the soup], but finding it delicious. Since recalling that memory about ten years ago, and a little to late too ask my Nana what it was (bless her,) I’ve asked my Mum numerous times what soup it was and she has always claimed that my Nana never made one – which should be the end of that story right?
Over the years I’ve convinced myself this can’t be true and tried to determine what kind of soup it could have been based on the colour; spinach? Spring greens? Pea? Or maybe broccoli?
For my Nana, being Ukrainian, these ingredients didn’t really seem likely – however with her sadly no longer around to ask, the only one vegetable I could really settle on for, mainly for the colour, was pea.
Enter the story behind this recipe.
So, I’ve never really liked soup
…it always reminds me of being poorly. Whether off school or off work, with a sore throat. Those moments when you want anything to eat other than this combination of foods blended together to make a thick gloop – ok, great intro to a recipe huh? I’ll ease off the imagery a little!
But in all seriousness I can actually visualise my grimace when my Nana or Mum would say that’s what were having for dinner – for dinner? I mean who has soup for dinner?
I should feel quite silly, because the truth is, a lot of people actually.
As I’ve encountered people, made friends, lived with partners and cooked with them I’ve learnt that you can actually get quite creative with soup.
It’s still never the first thing I’d order at a restaurant (although they are notoriously one of the few plant-based options on offer), I’m pleased to say that I’ve made my peace with soup.
When I first started making soups, they were a lot like my journey with smoothies. I’d often bung as many ingredients in as possible in hope of getting the goodness in as fewer sips as possible.
However, because my relationship with it had been so temperamental this probably wasn’t the best approach so I started with a known fave, that tasty green soup that I’m pretty sure my Nana used to make for me…
PREP TIME: 5-10 MINS
COOKING TIME: 30 MINS
COST: < £2
- 2 tablespoons of olive oil
- 1 red onion
- 2 large garlic cloves peeled
- A pinch of salt
- Teaspoon of pepper
- 2 medium sized potatoes
- 4 tablespoons of chopped fresh mint
- 600g of frozen garden peas
- 1 litre of vegetable stock
- ¼ of plant-based milk (I usually use whatever is in my fridge – almond milk)
- Cut and peel the potatoes and add to a large pan of boiling water, cooking for around 7 minutes
- Finely chop the red onion, garlic and mint or if you’re feeling especially lazy and have one to hand add to a food processor and blend until finely chopped
- Heat the olive oil over a low heat in a large pan and add the chopped onion, garlic and mint
- Leave to cook on the low heat for around 3 minutes and until the ingredients become soft
- Add the frozen peas and the cooked potatoes and stir in half of the vegetable stock leaving to simmer for 5 minutes
- Sprinkle of the salt and pepper to season
- Then add the remaining vegetable stock and leave on the heat for a further 10-15 minutes
- Take off the heat and blend with a hand blender until any lumps have disappeared and the mixture looks creamy
- Return the pan to the hob on low heat and stir in your chosen plant-based milk to give the soup a delicious creamy taste
Tried this recipe? Let me know how it turned out.