Jules Of The Kitchen_CROPPED 2In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week,
straight from Jules of the Kitchen

Chilled Pea Soup

Homemade Soup

Hello everyone. Sharing with you this week this recipe for a delicious homemade soup. My kind of food as I truly believe you cannot beat a homemade soup for good health, versatility and ease. The recipe is for a Chilled Pea Soup and as it is so easy to make, I am sure you will repeat it often. Enjoy!

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Serves: 6 | Preparation time: 20 minutes plus chilling | Cooking time: 40 minutes | Stovetop cooking


Ingredients

1 tbsp coconut oil
1 large leek – washed, cleaned and finely sliced
1 red onion – finely chopped
200g potato – peeled and diced
1 litre cold water
400g frozen peas
3 tbsp dairy free coconut yogurt or 3 tbsp coconut milk
1 capful cider vinegar
Season with sea salt and coarsely ground black pepper

Garnish:

Fresh mint – whole sprig or finely chopped
Chilli oil – optional


CHILLED PEA SOUP 1

Instructions:

Heat oil in a large saucepan, add leek and onion and sauté until soft. Do not burn.

Add diced potato, cook for 5 minutes and then add cold water. Bring to the boil, reduce heat and slowly simmer for 30–40 minutes until potato is soft. 

Remove pan from the heat and add the frozen peas. Allow to sit for at least 10 minutes. 

Now either pour into a food processor and blend smooth or use a hand blender. Blend to a smooth puree, then add coconut yogurt and whizz again. 

Add cider vinegar and seasonings – have a taste to check how you like it. If soup is too thick, add extra water. 

Leave to cool down and later chill for at least 4 hours or overnight in the refrigerator. 

Serve chilled with a sprig of fresh mint and a dash of chilli oil if you want a touch of spice. 


Jules Tips: No need to defrost the peas for this recipe, just let them sit in the hot liquid to cook through. This definitely prevents overcooking and keeps the pea sweet to the taste buds. Always check the seasoning, as this soup does require both cider vinegar, sea salt and black pepper to lift the flavours or otherwise it can be a little bland. I always like my soups to be on the thick side, but if you prefer, add extra water so that it resembles single cream in texture. I have made this soup with either non-dairy coconut yogurt or coconut milk, and both taste really good.  You let your tastebuds decide which you prefer best.