When the winter chills set in and you need an easy simple tasty soup, this one fits the bill. bung it all in a saucepan and let it simmer away till the potatoes are tender, drop in some peas and give it a blitz.
Serve it with some soy & linseed bread all toasted and golden and load it up with some creamy feta cheese, drizzle with some extra virgin olive oil and you are ready to dive in, for you meat lovers you could also add some crispy bacon or chorizo sausage on top!
Pea and potato soup with loaded feta toast
Prep time 10 minutes Cooking time 20 minutes
1 Tbsp olive oil
1 x onion, chopped
1 garlic clove, crushed
3 medium potatoes, peeled, chopped
1 stick rosemary
2 cups frozen peas
2 Tbsp extra virgin olive oil to serve
50g fetta, crumbled
Soy and linseed bread, sliced
1. Heat oil in a large saucepan over medium heat. Add onions and cook for 1-2 minutes, add garlic and
stir for 1 minute.
2. Add potatoes, rosemary and 1.5 litres of water (or you could use chicken stock or vegetable stock if you liked) Bring to the boil. Reduce heat; simmer for 10-12 minutes till potatoes are tender.
3. Add peas and cook for 5 minutes till peas are tender and bright green. Remove rosemary stick and puree soup with a hand blender or in a food processor till smooth and thick. Season with salt & pepper, drizzle with extra virgin olive oil and a little crumbled feta to serve. Toast bread and top with remaining feta, serve with soup.