Fresh, vibrant, and silky smooth, this soup is a celebration of green goodness. Sweet peas meet fragrant basil and the rich nuttiness of pistachios in a surprisingly elegant blend. Finished with a drizzle of olive oil and a crack of black pepper, it’s light enough for spring but satisfying all year round. Perfect as a starter or a standout on its own, it’s a must-try.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 500g frozen peas (or fresh if in season)
- 750ml vegetable stock
- 30g fresh basil leaves (plus extra for garnish)
- 50g shelled pistachios (unsalted)
- Salt and freshly ground black pepper to taste
Method
- Sauté the base:
Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 4–5 minutes until soft and translucent. Add the garlic and cook for another minute. - Simmer the peas:
Stir in the peas and vegetable stock. Bring to a boil, reduce heat, and simmer for 5–7 minutes until the peas are tender. - Blend it smooth:
Remove from heat. Add the basil and pistachios, then blend using a stick blender or in batches in a high-speed blender until smooth and creamy. Add a little more stock or water if needed to reach your desired consistency. - Season and finish:
Stir in the lemon juice and season with salt and pepper to taste. Reheat gently if needed. - Serve it up:
Ladle into bowls and finish with a drizzle of olive oil, a sprinkle of chopped pistachios, and a few fresh basil leaves. Add a spoonful of cream or yogurt if you like it richer.