What We Ate Wednesday--Pea and Potato Soup Topped With Savoury Seeds

Hello lovelies! This is a quick and easy soup to make, even quicker if you already have the Munchy Seeds made. I had lots left over so topped an Apricot lentil Soup and even threw them on a pizza (see next week’s What We Ate Wednesday!)

Pea and Potato Soup with Savoury Seeds

First make your Munchy Seeds (recipe HERE) and while they are roasting and cooling make the soup.

You need:
1 onion, chopped
3 cloves of garlic, crushed
200g potatoes, diced
400g ( about 3 cups) frozen peas, defrosted 
700ml (about 3 cups) hot vegetable stock
juice of half a lemon
salt and pepper to taste

1. In a large pot sauté the onion and the garlic in a splash of oil or water until softened. Add the potato and the defrosted peas and the hot vegetable stock and bring to the boil, then reduce heat and simmer until potatoes are soft (about 12-15 minutes)
2. When potatoes are soft, transfer the whole lot to a blender and puree until smooth. This is one recipe that needs to be smooth...my immersion (stick) blender just does not cut it. Put the pureed green soup back in the pan and add the juice of half a lemon and salt and pepper to taste. Reheat to piping hot and serve topped with Munchy Seeds.