POTATO AND PEA SOUP

POTATO AND PEA SOUP image

Number Of Ingredients 13

1 brown onion, diced
3 garlic cloves, minced
4 celery stick (including the leafy tops), roughly diced
1kg (2lb) potatoes, roughly chopped
3 tbs olive oil
1 tsp mustard seeds
1lt good quality vegetable stock
270g (½lb) peas
375ml (1½ cups) evaporated soy (or dairy) milk
1 lemon
to serve
2tbs tahini paste (or natural set yoghurt)
extra lemon

Steps:

Heat the oil and mustard seeds in a large pot until the mustard seeds being to pop, approximately 2-3 minutes. Add the onion and celery and fry over a medium heat for 3-4 minutes until soft, add the garlic and continue to cook for another minute. Add the chopped potatoes and toss through. Turning down the heat, cover the pot with a lid and sweat the potatoes for 5 minutes tossing the pot frequently to stop the potatoes from sticking. After five minutes give the potato and onion mixture a good stir and add the stock (preferably hot) plus enough water to cover the potatoes completely if need be. Bring to the boil and allow to simmer gently for 20 minutes adding the peas in the last 3 minutes, remove from the heat. Using a stick blender or in batches in a food processor blend the soup until smooth and creamy. Return to the heat and adding the soy milk gently heat through without boiling for a few minutes until the soup is well combined and velvety. Add salt and pepper to taste and the juice of ½ or a whole lemon (depending on your taste). In a small bowl combine the tahini paste with the juice of ½ a lemon until smooth. Serve the potato soup in warm bowls drizzled with the thaini and lemon mixture and a sprinkle of lemon zest. Alternatively the soup can be served drizzled with natural set yoghurt. A super simple vegetarian soup recipe the whole family will enjoy!