Diary free pea soup
by Natasha Lazarus
Ingredients
- Olive oil
- Salt & pepper
- 1 Tbsp Lemon juice
- 1 onion (red or yellow)
- 1 Potato
- 1 Tsp Garlic
- Frozen peas
- Approx 500 ml veg stock and water
Method
1. Heat olive oil in a large pan and add chopped onion and garlic. Fry until onion is soft and translucent.
2. Peel and dice potato and then add the potato and peas to the pan. Pour over the stock and add salt and pepper. (I normally use ¾ a bag of frozen peas but the amount can be adjusted and can always add more if needed. Stock can also be adjusted but better to start with less stock and add more – don’t want to have pea flavoured water!)
3. Let it simmer and cook on a low heat for about 15 minutes – until the peas and potatoes are cooked.
4. Remove from the heat and add a tablespoon of lemon juice.
5. Blend with either a hand blender or in a machine until smooth. Season further to taste.
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