Pea and Butter Bean Soup with Crushed Pea Salsa
By OcadoLife
Published on 05 September 2023
Garlicky ‘croutons’ and a zippy salsa add body and crunch to this Pea and Butter Bean Soup with Crushed Pea Salsa from cook and recipe writer Kathy Slack. If you prefer a thicker soup, cook a diced medium-sized potato in the stock for 10 mins until tender, before adding the mash. Looking for more soups and salads recipes? Look no further.Time and servings
25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 700g frozen peas, defrosted
- 1½ (400g) tins butter beans, drained
- 1 lemon, zested and juiced, plus extra juice to taste, if needed
- 1 small handful flat-leaf parsley, roughly chopped
- 3 tbsp extra-virgin olive oil, plus extra for drizzling
- 500ml vegetable stock
- 2 garlic cloves, crushed or grated
- 2 large flour tortilla wraps
- 15g mint, leaves picked and finely chopped
- 3 salad onions, finely chopped
Method
Step 1
Put 175g defrosted peas, the butter beans, half the lemon zest and juice, the parsley and 1 tbsp olive oil in a food processor with a big pinch of salt and whizz to create a thick, coarse mash. Check the seasoning – it may need more salt or lemon juice.Step 2
Bring the stock to the boil in a saucepan, then stir in the mash. Remove from the heat and whizz with a stick blender until smooth.Step 3
Return to a low heat and stir in 150g of the peas until warmed through, but don’t let it boil.Step 4
Meanwhile, preheat the oven to 220°C/200°C fan/gas 7. In a bowl, mix half the garlic with 1 tbsp oil. Cut the wraps into wedges and brush with the garlicky oil. Put on a baking tray, sprinkle over some salt and bake for 5 mins, until crispy.Step 5
For the salsa, put the remaining peas in a bowl; crush with the back of a fork. Stir in the remaining garlic and oil, then the mint, salad onions, remaining lemon zest and juice; season.Step 6
Ladle the soup into 4 bowls. Serve topped with a little salsa and a drizzle of oil, alongside the tortillas and remaining salsa.