Pea, Mint and Coriander Soup

There are few foods that connect you to nature as joyfully as eating peas straight from a pod.  As soon as I split that crisp, green shell open I am instantly transported to my Grandad’s veg patch circa 1977, and the happiness of munching these sweet little snacks straight from the vine.

I still use peas a lot when cooking; they’re not the most exotic or trendy of vegetables, but their simplicity and sweetness make them a winner for me. Throw them into risotto for a splash of colour and flavour, or add raw to a salad for a little extra crunch.  

I say veg, but strictly speaking peas are part of the legume family, which consists of plants that produce pods with seeds inside. Lentils, chickpeas, beans and peanuts are close cousins!

Shelling them is optional now, but if, like the team at small city, you are trying to cut down on plastic you will find few things more satisfying than popping open pea pods and running your thumb along the edge to loosen off the tasty little legumes inside. Do it watching telly with a large G & T, and you’ll be done in no time at all.  The pods are great in the compost heap too!

Gill has used them here in a wonderful soup with fresh mint – surely one of the most heavenly of all food marriages – and a kick of coriander for added depth of flavour. It is gluten free, vegan and vegetarian friendly and makes a perfect lunch or elegant dinner party starter.