Pea, Coriander and Chilli Soup

Regular vegetable soup can get a little bit tiresome especially as the winter progresses so this is a snazzy soup to mix things up. The colour is fantastic and a great one if you are having people over and the flavour packs a punch! You don’t have to chop oodles of carrots and potatoes either – once you pour in your bag of frozen peas, it is ready about 5 minutes later! Can’t go wrong with this one in your repertoire!

What You Need

50g butter (or 2 tbspn sunflower oil for a vegan soup)
1 medium size onion – chopped
1 green or red chilli – chopped
2 cloves of garlic – chopped
Small handful of coriander (to give 2 chopped tablespoons) – optional!
450g peas
750ml chicken/veg stock
Salt, pepper, small pinch of sugar

What You Do

Melt your butter over a low/medium heat in a saucepan.
Add your chopped onion, chilli and garlic and ensure all the ingredients are covered in butter. Season lightly with salt and pepper.
Sweat over a low heat (lid on) for about 5 minutes until vegetables have softened.
Add your peas and stir followed quickly by your boiling stock.
Bring to the boil again and once boiling remove lid (to help retain the bright green colour in the peas). Simmer for 3-4 minutes.
If using, add chopped coriander and a small pinch of sugar and blend.

Enjoy!!