Pea and Coriander Soup

Rachel Allen, makes a comforting soup, well-suited for a blustery day when nothing else will do
By Rachel Allen
Pea and Coriander Soup
  • Rating:
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

Main

  • 50 g butter
  • 150 g onions, chopped
  • 2 cloves garlic
  • 1 red or green chillies, seeds removed and chopped
  • 0.5 tsp salt and black pepper, or to taste
  • 850 ml chicken or vegetable stock
  • 450 g fresh or frozen peas
  • 2 tbsp chopped coriander

Method

Melt the butter in a large saucepan, and add the onion, garlic and chilli. Cover with a greaseproof paper and a lid, and sweat over a low heat for 3 or 4 minutes, or until the onions are soft. Pour in the stock, and bring the soup to the boil.

Tip in the peas and boil rapidly, without the lid, for about 2 or 3 minutes, or until the peas are tender. Add the coriander to the soup, and blend in a liquidiser until smooth.

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