Pea and roasted garlic soup
- March 2015
- Serves 3-4
- 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.
- Vegan recipes
- Vegetarian recipes
- 13.3g (2.3g saturated)
- 17.5g (4.9g sugars)
- 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
- 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.
- 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.
- Reduce the heat to low, then add the parsley and simmer gently, partially covered, for 5-10 minutes.
- 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.
If you prefer a thicker pea soup, reduce the amount of stock to 800ml.
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