Pea and Pesto Soup
Providing something hot to eat is the hardest challenge, and although flasks of soup provide scope for spillage and mess, I feel they are worth the risk. This soup - my all-time most-requested - has the bonus, too, of being so simple to make, you can do it while you stumble about the kitchen at breakfast. While you can make it with pesto from a jar, the difference when you use the fresh stuff in a tub that you find in chiller cabinets in the supermarkets is astonishing. I think soups taste better made in a blender rather than a processor, and it's best to use a blender which has a central bit in the top you can remove; this stops pressure building up, which in turn prevents you getting soup all over you or your walls. This would not be a good start to the day.
Providing something hot to eat is the hardest challenge, and although flasks of soup provide scope for spillage and mess, I feel they are worth the risk. This soup - my all-time most-requested - has the bonus, too, of being so simple to make, you can do it while you stumble about the kitchen at breakfast. While you can make it with pesto from a jar, the difference when you use the fresh stuff in a tub that you find in chiller cabinets in the supermarkets is astonishing. I think soups taste better made in a blender rather than a processor, and it's best to use a blender which has a central bit in the top you can remove; this stops pressure building up, which in turn prevents you getting soup all over you or your walls. This would not be a good start to the day.
- Carbohydrate 28.5833270831635 g
- Cholesterol 0 mg
- Fat 0.833382291665255 g
- Fiber 9.44004165242861 g
- Protein 10.7719937499915 g
- Saturated Fat 0.137560833333172 g
- Serving Size 1 1 hearty bowl (573g)
- Sodium 233.725208345314 mg
- Sugar 19.1432854307349 g
- Trans Fat 0.262200729166042 g
- Calories 160 calories
Step-by-step
- The quickest way to proceed is to fill a kettle first and put it on to boil.
- When it's boiled, measure the amount you need into a pan and put on the stove to come back to a boil.
- Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes.
- Discard the scallions and blitz the peas and their liquid with the pesto in a blender.
- Pour into a thermos flask that you've left filled with hot water and then emptied and make sure you screw the top on securely.
- When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Pea and Pesto Soup: A Busy Woman's Best Friend
As a working mom, time is my most precious commodity. Juggling work deadlines, school pick-ups, and keeping a semblance of order in my household feels like a never-ending marathon. Finding quick, nutritious, and satisfying meals is crucial, and this pea and pesto soup has become my absolute lifesaver. It's so simple to whip up, even on those mornings when I'm running late and barely have time to brush my teeth (don't judge, we've all been there!).
The beauty of this recipe lies in its simplicity. No fancy ingredients, no complicated techniques – just wholesome goodness that nourishes both body and soul. The vibrant green color is an instant mood booster, and the creamy texture is incredibly satisfying. Plus, it's easily transportable. I often prepare a large batch on the weekend and store it in individual thermoses for a grab-and-go lunch throughout the week. It's warm comfort in a flask, a perfect antidote to the chilly office air or a long, stressful day.
What I love most about this soup is its versatility. It's perfect as is, but you can also easily adapt it to suit your taste. Feel free to experiment with different herbs or spices to add a unique twist. A dash of red pepper flakes adds a kick, while a sprinkle of Parmesan cheese elevates the flavor to new heights. The possibilities are endless, making it a fantastic base for culinary creativity.
But beyond its convenience and deliciousness, this soup holds a special place in my heart. It's more than just a meal; it’s a symbol of self-care amidst the chaos. It’s a reminder that amidst the whirlwind of daily life, I still find time to nourish myself, both physically and emotionally. The act of making something wholesome, nourishing, and delicious, despite the demands of life, feels inherently powerful and grounding. It's a small victory, a quiet moment of self-compassion, and that's something worth cherishing.
And that, my friends, is why this pea and pesto soup is not just a recipe; it's a testament to the power of simple pleasures, efficient cooking, and the importance of nourishing ourselves, even when we are stretched thin. Give it a try and let me know what you think.
Ingredients:
- 3 cups water
- 2 scallions
- 1/2 teaspoon lime juice
- 3 cups frozen peas
- 1 teaspoon Maldon salt or kosher salt
- 4 tablespoons (1/4 cup) fresh pesto (not jarred)
Preparation Tip: Remember, when blending hot liquids, take precautions to prevent any spills or burns. Always let the liquid cool slightly before blending, and use a blender with a vent.
