Pea-nut Soup

Pea Soup with a little heat


  • Frozen peas
  • boiling water
  • stock cube
  • peanut butter
  • Cayenne Pepper
  • Salt
  • Bombay mix


  1. Pour as many frozen peas into a pan. (I used about 1/3 of a bag of peas which made one BIG bowl of soup for me : ) )
  2. Add a tbsp of peanut butter and stir.
  3. Now cover the mixture with boiling water (just enough to cover the peas) and add salt to season.
  4. Crumble in a stock cube and allow the peas to cook for 2 or 3 minutes. Keep stirring.
  5. Using a hand blender give the mixture a quick blitz.
  6. Now pour into a bowl and sprinkle over some cayenne pepper… I didn’t put on loads as I wanted the pea flavour…but enough to give a little warmth in each taste.
  7. Put some Bombay mix on the top to add some crunch.


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Now I know this recipe may seem vague… however I find the most enjoyable part of cooking to be the experimentation…For instance…Pea and peanut butter! Slightly random combination, but it works well together. Now I thought I would share this with you and allow you to use your own taste buds and intuition to work out exact measurements that suit you. That’s the fun part…so who am I to take that away from you?? Keep tasting until it is the right heat, texture, saltiness and consistency…As an added extra sit some Bombay mix on top of your soup to add some crunch. It acts as a type of crouton and again worked well to give a little kick of spice.

I hope you enjoy playing around in the kitchen with this one!! It shouldn’t take too long to prepare…It was probably the quickest meal I ever made : )

Lean… Mean…Green Machine Soup

Green machine soup

Serves 2/3 people


  • 1 x leek
  • half a celeriac
  • 2 giant handfuls of spinach  (half a large bag)
  • 1 x cup of home made stock + more to get to your desired consistency
  • Salt
  • Pepper
  • 2 x large garlic cloves
  • Fry light spray


  1. To make your own home made stock…simply save all your vegetable peelings (onion skin, garlic, potato skin, carrot peelings etc). Put them in a pan with salt and cover with boiling water. Boil for 30 minutes. Drain the liquid into a container. This can be frozen and saved for all types of recipes.
  2. Rinse of the leek, celeriac and the spinach.
  3. Peel the celeriac and then roughly chopped it into cubes.
  4. Cook the celeriac in boiling water on a medium heat for about 15 minutes.
  5. Chop the leeks and put them into the pan with some fry light spray.
  6. Cook them on a medium heat and allow them to sweat.
  7. Finley chop the garlic and add to the leeks. Keep stirring the mix so it doesn’t stick to the pan.
  8. Add the handfuls of spinach to the leek mixture and allow to wilt.
  9. Once the celeriac is cooked, drain the water and combine the mixtures into a deep pan.
  10. Add as much stock as you require (people like there soup in different thickness) and blend.
  11. Add the salt and pepper.
  12. For added vanity…add a swirl of alpro plain vegan yogurt and some parsley sprinklings.

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This is the easiest recipe that you will ever made…If you can’t get hold of celeriac you can use a couple of potatoes in its place and it will work just the same. Through the working week I usually eat as healthy as possible but I also want to be full… This little beauty ticks all the boxes… You might get some funny looks from people because of its Hulk green color…but I know I have the last laugh because its ‘flocking’ good!! Why not give it a try 🙂