Irish Pea, Chilli & Coriander Soup

Ingredients

• 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

Method

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.

Watch the video