- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: easy
- 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
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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