The reason I love this soup so much, unlike other soups that have to cook for hours, this one is so quick to make; it’s made with any green vegetables you have available in season so you really have plenty of options.
I always use garden peas as they are nice and sweet, and they also thicken the soup, so I’d recommend you use at least 50% of peas to make up the vegetables for your soup.
The spring onions also add sweetness as they are not as strong as normal brown onions, although you can use shallots or red onion as well. The onion and garlic should be sweat at a low temperature to make sure they are nice and soft, without going brown, before you add your greens.
My combinations usually are: peas, broccoli, kale, asparagus. Now, please remember when cooking green vegetables like these, they can’t be cooked for a long period of time as they will go mushy and brown. More importantly, when green vegetables are overcooked to that extent, all the nutritional value is lost. So make sure you cook your green veg until they are bright green and still firm to the touch.
With this soup, I like using half full cream milk and half cream. The milk keeps the soup thinned down and the cream gives it that rich creamy taste. It’s also neutral, compared to a stock.
After blending the soup until it’s smooth, I pour it into my bowl, and then the best part is jazzing it up with tasty extras.
Bacon. Yes, pea and bacon is a classic combination, so go on and add some crispy streaky bacon.
Soft boiled eggs, bean sprouts, asparagus spears cooked in butter, coriander, rocket, feta, soft goat’s cheese, buffalo mozzarella. The list is endless but I think you get my drift.
This soup is rich in nutrients, healthy fats, and protein. Perfect for a hot summer’s day.
Natia Van Heerden