Winter is on the way out but it’s still pretty… wintery. Growing up, I used to enjoy mush pea soup at my grandparents place. Here’s a variant of that.
- 1 potato
- 1/4 leek
- 1 cup of garden peas
- 2 cups of water
- 1 teaspoon of salt (to taste).
- 1 capsicum
- 1 tablespoon of coconut cream (Ayami brand is the best).
- Possible garnishes
- Nutmeg (slight)
- Dill (goes with anything creamy, really).
Chop your ingredients chunky. It’s great to eat like this if you don’t have a blender, of if you just like a bit of chunk.
The potato, leek and peas boil in a pot for about half an hour, with about two cups of water.
The capsicum, if you’re going with that option, is best fried, although this isn’t essential. When the edges are crispy, it’s reminiscent of bacon bits. Either way, it adds great colour. I understand frying things is a lot of work which really goes against my whole ethos, but sometimes it’s worth it :p
Give the soup a blend if you like. I like a rough blend, leaving bits of bits in the soup.
This soup stands on its own, but if you want more spice, lightly sprinkle nutmeg or add some herbs (dill will work).