The sweetness of this soup comes from pre-roasting the garlic bulb in the oven. Simmering the soup on the stove increases the flavour tenfold; if you’re not pushed for time, let it simmer for 15 mins before blending. Peas really are the bees’ knees. They’re rich in protein, fibre, iron and vitamins A, C and B1 (thiamine), which is essential for energy production, nerve function and carbohydrate metabolism.
Serves: 3–4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 garlic bulb (corm)
- 60mL cold-pressed extra-virgin olive oil, plus extra to serve
- 1 brown onion, diced
- 3 thyme sprigs, leaves only
- 1L vegetable stock
- 500g fresh or frozen peas
- 1 tbsp apple-cider vinegar
- Celtic sea salt & freshly ground black pepper
- Handful parsley leaves, plus extra to serve
Method
- Preheat oven to 200°C.
- Cut top off garlic bulb, place on baking tray, drizzle with 1 tablespoon of olive oil and bake for 30–35 mins.
- Meanwhile, heat remaining 2 tablespoons of olive oil in large saucepan over medium heat and cook onion and thyme for 5 mins.
- Add stock, peas, apple-cider vinegar, salt and pepper and bring to the boil. Reduce heat to low, add parsley and simmer gently, partially covered, for 5–10 mins. (Cook for longer if you would like a stronger flavour.)
- Remove from heat and place in blender.
- Remove garlic from oven and squeeze cloves out of skins. Add to blender and blend until smooth.
- Serve sprinkled with extra parsley leaves and a drizzle of extra-virgin olive oil.
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