Summer has well and truly passed. When I woke up this morning, the world outside was a shifting haze of white. I’ve been looking through some photos from late summer and dreaming of the past warmth.DSC_0077



The morning mists, though lovely are harbinger of cold and flu. All my house mates seem to have succumb to “fresher’s flu” and campus is a-ring with coughing. This recipe is my absolute favourite for a quick and easy meal at the moment. It’s deliciously warm and comforting and packed full of all the goodies you need to fight off the winter ills. The tahini takes it to the next level with an underlying warmth. Enjoy! ~


Pea and tahini soup (serves 4)

1 onion, finely chopped
Splash of olive oil
400 grams frozen peas
2 sprigs mint
600 ml vegetable stock
2 tbsp tahini
Black pepper

Heat the oil in a large saucepan. Add the onion and cook until slightly soft and translucent. Add the peas and stock and remove the mint leaves from the stems and add these. Bring everything to the boil, then turn down the heat and allow to simmer for about 10 minutes.
Remove from the heat and stir in the tahini. Blend until smooth and add a good grind of black pepper. Adjust seasoning to taste.
This is definitely best served with a good chunk of toasted and buttered rye bread: it’s like a hug for your belly.


2 thoughts on “Pea and tahini soup

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