• 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


  1. Heat the oil in a large pot.
  2. 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.
  3. Add the peas, stock and sugar. Bring to the boil, reduce to a simmer and cook for 5-6 minutes.
  4. Add the coriander. Turn off the heat and blend.
  5. Check the seasoning and add more if necessary.
  6. Serve with a dollop of natural yoghurt and some coriander leaves sprinkled on top.
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