Watching Nigella Express on Friday afternoon, I saw her make a soup that was so simple it had to be my dinner. I had all the ingredients ready and waiting and my super blender (you can use a regular blender) was excitedly ready for duty. If you're looking for a quick and easy dinner then this is for you. Nigella whipped it up one morning and carried it around in a flask to snack on all day so it also makes the perfect packed lunch.
Start by combining the water (boiled), peas, salt, lime juice and spring onions in a pot. I halved the recipe hence why there's only one spring onion. Heat the pot over low heat until the peas are soft. It only takes a few minutes.
When the peas are soft, remove the pot from the heat and discard the spring onions and tip the peas and water into the blender. Let it sit for about 5 minutes to cool a little. Add the pesto and blend until your soup is smooth. This was actually my first experience making soup and I learned an important tip from Nigella. Leave the hole in the lid of the blender open and cover it with a tea towel. If you leave it closed the build up of heat could cause an explosion and unfortunate pea-on-ceiling incident (not to mention could cause serious injury).
Taste your soup and add a little salt and pepper if desired then serve it up and enjoy! If you're pouring the soup into a flask, fill it with boiling water first, empty it, then add the soup.
Recipe
Ingredients
- 3 cups water
- 3 cups frozen peas
- 2 spring onions
- 1 teaspoon salt
- ½ teaspoon lime juice out of the bottle is fine
- 4 tablespoons ¼ cup fresh pesto (not jarred) - the type you get in the dip section of the supermarket
Instructions
- Boil some water then measure 3 cups into a saucepan. Add the peas, salt, lime juice and spring onions and heat until the peas are soft.
- Remove the pot from the heat and discard the spring onions.
- Tip the peas and water into the blender, let it cool for about 5 minutes then add the pesto and blend until smooth.
- Taste the soup and season if desired.
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