MyKitchen reader Gloria Strydom says her mom used this tasty curried pea soup recipe to get her to eat peas as a child, and that it’s perfect for cold or warm weather.
SERVES 4–6 // COOKING TIME 25 min
1 onion, peeled and sliced
1 stalk celery, chopped
1 potato, peeled and diced
1 garlic clove, peeled and crushed
1 tsp curry powder (or to taste)
2 cups chicken stock
250 g frozen peas
1 cup cream
1. Place the onion, celery, potato, garlic, curry powder and half the chicken stock in a pot. Season with salt and pepper. Simmer for 10 minutes.
2. Add frozen peas and simmer for 5 more minutes.
3. Use a stick blender to blend until smooth. Stir in the remaining stock and most of the cream.
4. Place in the fridge to chill. Serve with a swirl of cream.