Pea Soup

More soups for a cosy autumn and winter. This time: pea soup!


  • a frozen bag of peas
  • a cup of corn
  • frozen chopped spinach
  • salt
  • a pinch of chilli flakes
  • 1 onion
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • pepper
  • salt to taste


  • oil
  • chili flakes
  • cherry tomatoes
  • spinach-rucola mix


As usual you fry the onion and chilli flakes in oil for 2 min. Then add the peas and corn, fry them for 5 min until they are defrosted. Add enough water to cover the veggies. You can add more water if you like thinner soup or less if you like very thick soup. In 20 min you can add the spices and then puree everything together. I then added the spinach and cooked for another 10 min until it was well mixed.

For the topping I put some oil in a small pan and heated until very hot and then added chilli flakes to make chilli oil (learned from MUGGLEYOUNG). Then I halved cherry tomatoes and fryed them in the chilli oil.

Serve the soup topped with the chilli oil, cherry tomatoes and fresh  spinach-rucola mix.

Other soups:

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s