• Laurie Blake

Light and Refreshing Pea Leaf Soup

Pea leaf soup is a great way to use this green. Something a little different and very refreshing

What you need:

2 Tablespoons olive oil

1/2 teaspoon ground cumin

2 Teaspoons grated ginger

1 Onion chopped

4 Cups pea leaves

1/4 chopped cilantro or 1 teaspoon cardamon

2 Potato chopped

3 Cups Vegetable Broth or other broth of your choice

2 Cups frozen peas

2 Tablespoons sweet chilli sauce

1/3 Cup Milk or cream of your choice

Equipment I Used

Breville Sous Chef

Cuisinart Smart Stick

Silicone Kitchen Utensils

Stoneline Pot

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I like to do my prep first, so I don't fall behind or burn something. If you are using organic new potatoes, don't bother peeling them, dice them up, the skins are good for you.

Dice up your onion.

Pick off the peas leaves and give them a rinse.

Now for the good stuff.

Heat the oil on medium heat then add the spices. Smell that lovely aroma.

Fry for about 30 seconds to activate them.

Add the onions and fry for about five minutes. I put a touch of butter in with the onions for the heck of it.

Add the greens and fry them until they wilt and reduce in size.

Add the vegetable broth and diced potatoes.

Bring them to a boil and then reduce to a simmer.

Simmer them for 20-30 minutes depending on the size of the potato pieces

Add the peas and sweet chilli sauce. Once they have heated.

Blend until smooth, careful not to burn yourself, then add the milk.


Until next time, live well.

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