[RECIPE IN SHOW NOTES] 

When you need something GREEN and GREAT in your life, why not set aside the salads and make this soup? Chances are you’ll have all the ingredients you need in already and it’s one of the easiest things you’ll ever cook. Dress it up with a swirl of pesto and a big old handful of croutons like this (search back through our archive for Yumi’s killer recipes for these, if you like, or pick them up from the shops), dollop in a little yoghurt or cream and you’re away.  

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RECIPE

Serves 4–6

2 tablespoons butter 

1 onion, finely chopped 

3 cups chicken or vegetable stock (water and a stock cube is fine) 

500 g frozen baby peas 

1 teaspoon sea salt 

½ teaspoon freshly ground black pepper 

3 tablespoons pesto (Yumi’s or a good jarred one)  

Greek yoghurt, sour cream or crème fraîche, to serve 

olive oil, for drizzling 

croutons, to serve 

Heat the butter in a large saucepan, add the onion and cook over medium–low heat for 5–10 minutes, until the onion is soft. Add the stock, increase the heat to high and bring to a boil. Add the peas and cook for 3 minutes, until tender. Remove from the heat and add the salt and pepper. 

To purée the soup in batches, place 1 cup (250 ml) soup in a blender, place the lid on top, and purée on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is puréed (or use a hand-held blender and blitz the soup in the pan in one go).  

Stir through the pesto, then taste and adjust the seasoning. Serve hot with dollops of yoghurt or cream, a drizzle of olive oil and a hefty scattering of croutons. 

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