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The garlic and pea soup can’t be called a 30-minute meal because the garlic takes an hour to roast. However, that prep can be ticked off the list the night before. The following day the soup should only take about 20 minutes to put together. This recipe is adapted from Real Food by Nigel Slater and serves two to three people.
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Treat Your Taste Buds to This Comforting Roasted Garlic and Pea Soup
- 1 head of garlic
- 1 tablespoon olive oil
- 400 g frozen peas
- 30 g butter
- 4 tbsps freshly grated parmesan
- 400 ml vegetable or chicken stock, heated
- 250 ml heavy cream, or to taste
- Preheat the oven to 200°C.
- Cut the top off the head of garlic.
- Cut out a square of tin foil, large enough to make a baggy parcel around the garlic.
- Place the garlic in the middle of the foil and drizzle with olive oil.
- Make a loose parcel around the garlic, sealing the edges of the foil.
- Roast for about one hour, until soft.
- Cook the peas in boiling salted water as usual.
- Drain and tip into a food processor or blender, then squeeze in the soft cooked cloves of garlic.
- Add the butter, parmesan and half of the stock.
- Blend to a creamy purée.
- Pour the mixture into a saucepan and add the remaining stock.
- Check the flavour and add cream to taste.
- Pour back into a saucepan and reheat gently.
- Season to taste with salt and pepper and serve.
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Have your say! What your favourite soup? Will you try to make this garlic and pea soup? Leave a comment below and let us know – we’d love to hear from you!