In a large-ish saucepan, add a spolsh of olive oil (approx 3 tblsp), 2 cloves of garlic (unpeeled), grind some black pepper and drop a roughly chopped onion. Soften on a low heat for 10 mins. Next, add a peeled and roughly chopped potatoe plus 3 carrots. Once all in the pan and tossed through the oil, you can add two chopped cloves of garlic and a small handful of fresh parsley, finely chopped together. (a touch of nutmeg would also do nicely). Stir together …
‘Sauté’ all for 3 minutes or until slightly tinged with colour, then add boiling water (you can add some veggie organic stock to the water for extra flavour).
Boil for 8 minutes or until the veggies are tender, and then add at least 250g of good, frozen peas. Boil for an extra 3 or 5 minutes until the peas are cooked. (Don’t over cook, as this will dull the bright green potential of the finished pea soup!) Let it cool down a little, then blend until smooth and silky (you can add a dollop of butter / cream if you want it more ‘creamy’)
Serve in a dish with homemade ‘croutons’ *
*(For the croutons, I use part dry bread from the previous day. Place a frying pan over a medium heat. Cut the bread into cubes approx 1cm square and put in the pan with a small drizzle of virgin olive oil, some grinded black pepper / salt, and a couple of unpeeled cloves of garlic. Toss the cubes over a low heat till crisp and golden. Add a little oil as they cook if too dry.)