Marrowfat peas are high in vegetable protein and fibre, low in fat and they are also a source of iron. You can find packets of no-soak marrowfat peas in any supermarket and they are very cheap. Most people use marrowfat peas to make mushy peas but you can also, easily and fairly quickly, use them to make a warm and satisfying bowl of soup.
- 125g no-soak marrowfat peas
- 1 litre of vegetable stock or water
- 4 garlic cloves, sliced
- 1/2 teaspoon dried rosemary
- pinch dried thyme
- pinch dried mint
- olive oil
- 1/2 lemon (juice)
- 1 tablespoon whole greek yoghurt (optional)
- Heat a little oil in a saucepan. Add the garlic and fry it for a minute but don't let it turn brown or crispy at all. Add in 750ml of vegetable stock or water and bring to the boil. If you are using water rather than vegetable stock add in a good 1/2 teaspoon of sea salt with the water.
- Once boiling add in the peas, bring to the boil again for a minute, then reduce heat and leave to simmer for 20 minutes.
- Add in the rest of the stock (or water) and stir in the herbs. Increase heat and bring to boil, then reduce heat, cover the pan and leave to simmer for a further 5 minutes.
- Blend the soup to a smooth consistency with a hand blender.
- Squeeze half a lemon into the soup (just remember to remove the pips first), stir in well, taste and season with salt and pepper if necessary.
- If you have some (unsweetened) greek yoghurt to hand stir in a tablespoon into your bowl of soup and sprinkle over some roughly ground pepper - suddenly you have something lovely to tuck into.