I love split pea soup. But, until now, I have never had pea soup made from garden peas! Ben had been requesting that I made garden pea soup, but something about peas and mint makes me feel a little queasy. I needed another green herb that was more savoury.
I recently got involved in a vegan food swap. Basically, you get an address of another vegan in Europe(or wherever in the world you happen to live) and they get your address. You each put together a package of a set value of local vegan favourites and then send them off! I love to get packages in the mail, and I’m sure I’m not alone! This was my first vegan package swap and I ended up getting a package from a couple in Germany. Among some very cool things, I ended up with a jar of vegan basil pesto.
Pesto and garden pea soup!
The saltiness of the pesto really balanced well with the sweetness of the garden peas. After a few mouthfuls, I was left wondering why I hadn’t made this soup sooner.
As delicious as split pea soup with so much less effort!
- 1 TBSP oil
- 1 onion, diced
- 1 (500g) bag frozen garden peas
- 4 medium potatoes, peeled and diced
- 1L (1¾ pints) vegetable stock
- 4 TBSP jarred vegan pesto (or homemade!)
- salt and lots of freshly ground black pepper to taste
- Add oil and onion to large soup pot over medium heat.
- Saute onions until light golden brown.
- Place peas, potatoes and stock into the soup pot with onions, bring to the boil, then simmer until potatoes are soft, approximately 15 minutes.
- Use a hand blender to purée to your desired texture.
- Stir in pesto, and season with salt and pepper to taste.