I make this soup from time to time because it’s really quick and easy to make (it takes ten minutes!), it’s super cheap, and – most importantly – it’s delicious. I think it’s a perfect weekend lunch for one.
Every ingredient – except for the peas – is optional, and I never go out and buy anything specifically to make this, so it’s very much a storecupboard recipe.
- 1 cup frozen peas
- 1 small clove garlic, minced
- 1/2 tsp vegetable stock powder (optional)
- 1 tsp extra virgin olive oil
- 1 tsp balsamic vinegar
Put the peas and the garlic in a small saucepan with the stock powder; cover with boiling water from the kettle so the peas are just covered. Simmer for 7-8 minutes before blending in a blender with a slug of olive oil and a decent drizzling of balsamic vinegar. Season well with salt and pepper, then eat it immediately.