I quite often make soups from whatever I have in the kitchen, in fact I like the challenge of creating something delicious from found ingredients. Blitzed soups are the easiest, quickest way to make yourself a tasty dinner(or if you're like me, lunch packs for work). This soup is completely vegetarian, and coming from a meat enthusiast, I can completely honestly say that it is delicious and doesn't need stock. If you'd like that extra bite however I'd replace water with chicken stock. I also like how even though it's not too carbohydrate heavy, it's still velvety and thick. —alizanordin
extra virgin olive oil
baby potatoes (skin on)
In This Recipe
Saute your finely diced onion, garlic, celery, carrot and bay leaf in olive oil with the salt for about 10 minutes on medium. It sounds like a while, but it makes such a difference as the caramelization of these ingredients ads wonderful sweetness to the soup.
Add in your chopped potatoes and water, and bring to the boil. With the lid on, let it simmer for 7 minutes.
Next, add the leaks and simmer for a further 7 minutes. It might not look like you have enough liquid at this point, but don't be alarmed if everything looks all stewy, you can always add more water later.
Remove the lid and throw in a handful of kale and the peas. Stir through for just a minute to warm the ingredients through. You barely want to cook the peas, the slightly undercooked peas not only give it a wonderful freshness, but a beautiful green color.
Fish out the bay leaf and using your wand, blitz everything together(or allow it to cool slightly if using a blender to avoid an explosion!).
Adjust the seasoning, and add a touch of water if it's too thick.