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Author Notes: I made this soup one afternoon when I was so exhausted, I didn't even want to cook. At home, we call soups like this 'Runny Nose' soups, because they make your nose run from the hot spices (not to mention the temperature itself!), but I thought a combination of that name and the soup colour would be too much for some - needless to say, this soup perked me up right away and left my tongue tingling pleasantly. Many soup puritans would have me hung, drawn and quartered for adding cornstarch to a soup - but, at the time, i wanted a light (both flavour and calorie wise) and extremely flavourful soup, and so didn't want to add my usual thickeners (potato, lentils, ect). If you are object to the cornstarch approach, the white potato trick is a great sub. I had some strong mushroom stock lying around from a previous mushroom dish, but veggie stock or mushroom stock cubes (if you can find them, a great investment) would do the trick just fine too. —Lucy
Serves 1-2, depending on greediness. . .
- 1 1/2 cups frozen petit pois
- 1 1/2 cups Mushroom stock
- 1/8 teaspoon cayenne pepper (or to taste)
- 1/8 teaspoon ground ginger
- 1 teaspoon cornflour
- 1 tablespoon water
- 1 handful mixed sunflower and pumpkin seeds for topping
- Drizzle hemp oil (or your favourite oil) for topping
- In small saucepan, bring stock to a boil.
- Add frozen peas and cook until the stock comes to a boil again (this means the peas are defrosted) - about 3 minutes, at the very most.
- Remove from heat and blitz with a hand-blender (or food processor if that's all you have) until it reaches the desired smoothness - I prefer mine a little chunky.
- Put blitzed peas back on a low heat. In a small bowl, mix the cornflour and water to a smooth paste. While stirring the soup, slowly pour in the cornstarch mixture - it should start to thicken almost immediately.
- Add the spices and boil for a few minutes to get rid of the cornstarch-y taste. Serve drizzled with hemp oil and the seeds - this would be great with crackers broken on top as well.