Hot soup for a cold soul - Green Peas & Potato Soup
There is something that the bleak, dark evenings that bring a lot of solace to my melancholic heart, which seems to find an odd sense of happiness in the gloomy desperation of it all. While I don’t need an excuse ever to make Tea, winters make a few extra cups of Chai mandatory, and hot bowls of Soup suddenly don’t look so bad.
There was a time in my life when I did not consider Soup as a meal and how that has changed. Now I can happily guzzle down a big bowl of soup for lunch and dinner & feel full. Especially on a cold evening like tonight here in Sydney when I have no energy or motivation to cook and all I want to do is laze on the couch feeling all the blues that winters bring.
So, for dinner, all I could muster was this one-pot “Pea & Potato soup.” It was warm, wholesome, and hearty and filled me enough to enjoy the ‘Berry crumble’ that I made for dessert later. Because it is never that cold to make a warm dessert. Don’t you agree?
One large Onion finely chopped
One large Potato peeled and diced
Two cloves of Garlic
1 ½ cups fresh Green peas (you can also use frozen peas)
4 cups Vegetable broth of water
Salt & Pepper to taste
1 tbsp Coconut or Olive Oil
1 Star anise
Juice of 1 Lemon
Any herbs of your choice – I used Marjoram
For Garnish - Pumpkin or Sunflower seeds, Sliced pink radish (optional) OR Sour Cream
In a pot, heat a tablespoon of the oil and add onion and garlic and fry until translucent, stirring occasionally.
Add the Star anise & diced potato and cook for a little while before adding the Peas.
Pour the vegetable stock and season with salt, pepper, and herbs, and bring it to a boil.
Let it simmer and cook on a low flame for about 15 minutes, until the potatoes and peas are tender. Then, remove from heat, remove the Star anise and blend till Smooth.
Add a tablespoon of lemon juice and adjust the seasoning if required. Sprinkle some olive oil on top and serve hot with a dollop of sour cream or with Pumpkin seeds and radish