This pea soup recipe by Marcello Tully is a lovely vegetarian soup that's easy and quick to make. Enjoy this warm soup with the crusty bread suggested, or make toasties to accompany the pea soup for a deliciously hearty meal.
Have a look through our vegetarian recipes for more delicious vegetarian-friendly dishes.
In a pan, melt the butter and add the diced onions. Fry the onions on a low heat for approximately 5 minutes, stirring occasionally so they don’t brown
Stir in the mild madras curry powder and allow to cook for a further 2 minutes
Place the peas in a pot and add a litre of cold water. Bring to the boil and cover with a lid. Gently simmer for 5 minutes and then drain
Place the peas with the curried onions in a blender or food processor and blitz into a smooth purée
Pass the purée through a fine sieve (you can use the back of the ladle to gently push the purée through the sieve)
Put the purée in a clean saucepan and add the cream, salt, sugar and Tabasco to taste and bring to the boil. Serve with some warm crusty bread
Send us feedback on this Pea soup recipe