Wednesday, 15 May 2019

What We Ate Wednesday--Pea and Pesto Soup

Hello lovelies! This another one of those really-quick-when-you-are-tired-after-work sort of meals where you need something quick and nourishing. It comes together even quicker if you have made several batches of BESTO PESTO in advance and can just defrost one in your fridge the day before you plan to cook with it.

I made this with some spinach and walnut (with extra garlic) pesto from my freezer and it was done in about 25 minutes.

A word of warning....when I was researching Pea and Pesto Soup recipes many called for just 4 tablespoons of pesto for a huge batch of soup. Nah uh. Not me. No way. I used a full cup of pesto for an intense mmmmm factor.

I based my recipe around this one from VIBRANT PLATE but added the pesto. I chose her recipe because it added a potato which gave it a bit more oomph.

Pea and Pesto Soup
First make your spinach and walnut pesto. Recipe is {HERE} Or just defrost one you made earlier in your fridge the day before you want it.

You need:
1 onion, chopped
3 cloves of garlic, crushed
1 large potato (about the size of a man's fist)diced
300g (2 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 saute 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, add your pesto and transfer the whole lot to a blender and puree until smooth. This is one recipe that needs to be 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.

That's it. Really easy. Really quick. Made 4 big bowls and was really delicious.

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