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COOK THE COVER: Pea, broccoli and baby marrow soup

Is it even winter if you haven’t prepared a big batch of pea soup? Get our green veg take on this special dish with a pea, broccoli and baby marrow soup – served with brown rice and almonds for extra bulk!

SERVES 4 // COOKING TIME 1 hour 5 min

For the baby marrow soup
1 onion, sliced
2 leeks, sliced
2 garlic cloves, finely chopped
1.25 L water
3 tbsp vegetable stock powder
1 broccoli, chopped
4 baby marrows, chopped
2 cups peas
Zest and juice of ½ lemon
For the topping
1 tbsp butter
½ cup cooked brown rice
½ cup sour cream
½ cup pea shoots
2 radishes, thinly sliced
1 tbsp sesame seeds
¼ cup toasted almonds
Puff pastry discs (optional)

For the baby marrow soup
1. Heat some oil in a pot. Fry the onion and leeks for 5 minutes, until soft and translucent. Add the garlic and fry for 2 minutes.
2. Add the water and stock, then bring to the boil. Add the broccoli and baby marrow. Simmer for 10 minutes, until just tender.
3. Add the peas and lemon zest and juice, and heat through.
4. Cool slightly and blend in a food processor until smooth. Season to taste.
For the topping
1. Melt the butter in a non-stick pan over medium heat. Add the rice and increase the heat to medium-high.
2. Pop the lid on and cook For 10−12 minutes, shaking occasionally, until the rice is crispy.
3. Ladle the soup into bowls and add a dash of sour cream. Top with crispy rice, pea shoots, radishes, sesame seeds, almonds and pastry discs.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto //,za

We love a good veggie soup, but there’s no denying that there’s just as much flavour in a heart meat soup. Try this Marmite and oxtail soup with shoestring onions and rosemary breadsticks next.

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