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Green Leaf and Pea Soup

Serves 6–8 / Vegetarian

My husband Isaac makes this in about 10 minutes flat. It can be served chilled as a nice starter on a hot day, or served hot for a cool summer’s evening eating outside. Whether you are serving it cold or hot, it is also lovely to add a tiny blob of crème fraîche or a swirl of thick natural yoghurt in the centre.



  1. Place the stock, spring onions and garlic in a saucepan, season with salt and pepper and bring to the boil. Boil for about 4 minutes, until the onions are soft, then add the peas and continue to boil over a high heat, removing the lid once the mixture comes to the boil.
  2. After 1 minute, add the roughly chopped leaves and boil for a further
  3. 30 seconds–1 minute, until the peas and leaves are just tender. Add the
  4. Cream and liquidise immediately. Then season to taste and serve.