Pea & Hummus Soup

Frozen peas are such a brilliant vegetable. I’m so glad both Fergal and my Irishman love them. They’re especially good in soups made without stock because you get all the sweet bright pea flavours. So quick and good!

enough for: 2
takes: 15 minutes

450g (1lb) frozen peas
4-6 tablespoons hummus

1. Bring 2 1/2 cups water to the boil in a medium saucepan.

2. Add peas then bring back to a simmer.

3. Remove from the heat and puree the soup using a stick blender. Or a regular blender / food processor.

4. Add hummus. Puree and taste. Season generously with salt. Serve.

Variations

chunky – don’t puree or only puree a little.

no hummus – replace with pesto or use sour cream.

paleo – replace hummus with a dairy-free pesto.

more veg – soften an onion, carrot and celery in the pot before adding the water. Add finely sliced snow peas just before serving.

more substantial / carb lovers – it’s a fairly light meal so consider serving with crusty bread and butter. Or toss in some cooked pasta, cooked beans or lentils to the pureed soup and bringing back to a simmer before serving.

carnivore – serve with a few handfuls of cooked chicken or pork sausage.

Waste Avoidance Strategy

frozen peas – will keep in the freezer for months.

hummus – will keep in the fridge for a few weeks. Can be frozen.

Problem Solving Guide

bland – use more salt to season. A splash of lemon juice or more hummus can help.

too watery – this isn’t the thickest soup. If you prefer thicker, add some cooked pasta or legumes for now. Next time try using more peas and hummus or reducing the water to 2 cups.