Also know as cozy, steaming hot, gorgeously viridescent perfection in a bowl.
I’m in a complete seasonal limbo right now. It’s pretty unnerving because I’m constantly conflicted about whether I prefer summer’s fresh produce or autumn’s warm, cozy fare, which means I’ll be eating the last of the homemade fresh berry popsicles stashed at the back of the freezer one minute and guzzling hot chocolate the next…
Obviously, my attempts at seasonal adaptation are absolutely laughable, which is why I’m posting a recipe for such a summery soup in the middle of autumn (whilst wearing three jumpers and still complaining about how cold I am, by the way..)!
Served hot, though, this soup combines all those light, bright flavours of summer with the creamy richness of a bowl of autumn soup perfectly. Satisfyingly thick and packed with flavour from the addition of lots of fresh basil, it really is the (extremely flavourful) best of both worlds!
It’s seriously good with a few pan-fried sage leaves or pieces of crispy bacon on top, too!
pea, basil, and spring onion soup
Prep Time: 20 minutes
Ingredients (serves 4)
- 2 cups chicken stock (you can sub vegetable stock if you wish)
- 2 cups frozen or fresh peas
- 2 spring onions, chopped
- 1 tsp sea salt
- 1 cup fresh basil leaves
- 1 shallot, diced
- 1 garlic clove
- 1 tbsp extra virgin olive oil
1. To make the soup, place all the ingredients except the fresh basil in a large saucepan and simmer for 8-10 minutes on medium-high heat, until piping hot. Stir in the basil leaves, then transfer to a high-speed blender or food processor and blend until smooth and creamy. Return to the saucepan to keep hot until serving.
2. Serve piping hot with a swirl of coconut cream and a garnish of fresh parsley.