Pea and roasted garlic soup

Pea and roasted garlic soup
  • Serves icon Serves 3-4
  • Time icon Hands-on time 20 min, oven time 30 min

Peas really are the bee’s knees – they’re rich in protein, fibre, iron and vitamins. The sweetness of this soup comes from pre-roasting the garlic, which mellows the flavour.

Need something speedier? How about our pea and mint soup, it’s ready in 20 minutes.

Nutrition: For 4 servings

Calories
236kcals
Fat
13.3g (2.3g saturated)
Protein
11.1g
Carbohydrates
17.5g (4.9g sugars)
Fibre
9.2g
Salt
1.5g
Calories
236kcals
Fat
13.3g (2.3g saturated)
Protein
11.1g
Carbohydrates
17.5g (4.9g sugars)
Fibre
9.2g
Salt
1.5g

Ingredients

  • 1 garlic bulb
  • 60ml cold-pressed extra-virgin olive oil, plus extra to serve
  • 1 onion, finely chopped
  • 3 fresh thyme sprigs, leaves picked
  • 1 litre vegetable stock (see tip)
  • 500g fresh or frozen peas
  • 1 tbsp cider vinegar
  • Handful fresh parsley leaves, plus extra to garnish

Method

  1. Heat the oven to 200°C/fan180°C/gas 6. Cut the top off the garlic bulb, put on a baking tray and drizzle with 1 tbsp of the olive oil. Bake for 30-35 minutes.
  2. Meanwhile, heat the remaining olive oil in a large saucepan over a medium heat, then cook the onion and thyme for 5 minutes. Add the stock, peas and vinegar, season with salt and freshly ground black pepper, then bring to the boil.
  3. Reduce the heat to low, then add the parsley and simmer gently, partially covered, for 5-10 minutes.
  4. Remove from the heat, allow to cool slightly, then pour into a blender. Remove the garlic from the oven and squeeze the cloves out of their skins into the blender. Whizz until the soup is your preferred texture. Serve with parsley and a drizzle of oil.

delicious. tips

  1. If you prefer a thicker pea soup, reduce the amount of stock to 800ml.

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