Monday 21 January 2019

Recipe: simple mushy pea soup

After opening a small can of mushy peas yesterday, I had about a third left over so I changed my plans and made a very easy soup which was far more delicious that it ought to have been.

Ingredients to make one portion
about 1/3 can of mushy peas
a bit of onion, chopped.
about two inches of carrot, chopped
about two inches of a rib of celery, chopped
about a heaped tsp powdered stock.  I use Marigold which is a veg stock but a chicken stock would be fine too and a ham stock (if there is such a thing) would be lovely.  Just add what you think will be OK as you can always add more later.
I didn't season at all.

Throw the lot into a pan withy some water and boil it, covered, until everything is soft.
Zizz it in a blender or with a stick blender.
Taste and adjust water/seasonings as needed.  I didn't need to change anything.
Serve, piping hot.  It's not a pretty colour but it has a good flavour and texture.

It would be lovely with some shreds of ham added after zizzing.


  1. Don't you just love soup, it's so simple to invent a new flavour.

    1. Yes, I really do. So versatile and so tasty. Perfect for this very cold weather too.

  2. Oh ... it is a pretty colour. It would match my kitchen wall perfectly :-)

    1. It reminded me of the walls at my secondary school! ;-)

  3. I'm going to give this a go very soon. I wonder if turmeric would help the colour.