Pea and pesto soup
Make a fabulous soup for lunch or dinner with just six ingredients.
- 675ml water
- 675g frozen peas
- 2 spring onions
- 1 tsp sea salt
- 1/2 tsp lime juice
- 4 tbsp (60g) fresh pesto (not jarred)
Serves: Enough for 2 hearty bowls1) The quickest way to proceed is to fill a kettle first and put it on to boil. When it's boiled, measure the amount you need into a pan and put on the stove to come back to a boil.
2) Add the frozen peas, spring onions, salt and lime juice and let everything bubble together for seven minutes.
3) Discard the spring onions and blitz the peas and their liquid with the pesto in a blender.*
4) Pour into a thermos flask that you've left filled with hot water and then emptied and make sure you screw the top on securely.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.