1 x 420g tin Batchelors Irish Peas, drained & rinsed
1 tablespoon olive oil
1 onion, finely chopped
2 stalks celery, diced
3 cloves garlic, peeled & chopped
1 green chilli, deseeded and finely chopped
750ml vegetable stock
1 teaspoon sugar
10g fresh coriander, chopped
Sea salt & freshly ground black pepper
To serve: Natural yoghurt & fresh coriander leaves
Heat the oil in a large pot.
Add the onion, celery, garlic and chilli. Season with salt & freshly ground black pepper. Mix well. Sweat over a low heat for 5-6 minutes stirring occasionally until the vegetables are soft but not coloured.
Add the peas, stock and sugar. Bring to the boil, reduce to a simmer and cook for 5-6 minutes.
Add the coriander. Turn off the heat and blend.
Check the seasoning and add more if necessary.
Serve with a dollop of natural yoghurt and some coriander leaves sprinkled on top.
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