Pea and Parsley Soup
Pea and Parsley Soup



  • 50g butter
  • 1 chopped shallot
  • 3 chopped garlic cloves
  • 500g chopped parsley
  • 400g peas
  • 1 litre of veg stock
  • 50ml heavy cream
  • 25ml olive oil
  • Handful of pea shoots or microgreens to serve
  • Heat the butter in a frying pan and fry the shallot and garlic for 3 mins to soften. Add the peas, parsley and stock, bring to the boil and simmer for 4 mins. Place the whole lot in a blender and blitz until smooth, then pour into bowls and top with a drizzle or cream and olive oil. Serve with crusty bread.
15 mins
4 serving

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