Green pea soup with easy peasy tortillas

It´s really an easy peasy soup:)

Green pea soup with sour cream.

You´ll need some good quality vegetable stock – preferably homemade which is the easiest thing in the world ( recipe beneath ), some frozen green peas, garlic, ginger, green chili, black pepper and cumin seeds.

So here´s the recipe…..

A little olive oil – enough to just cover the bottom of your pan.

1 tbsp cumin seeds
1 tsp crushed black pepper
Fresh ginger – about the size of your thumb ( or any regular thumb that is, if yours is abnormally small or large!!:)
3-4 cloves garlic – finely chopped
2 green chillis – finely chopped

800 – 1000 ml vegetable stock

600 gr frozen green peas

Olive oil in the pan, followed by the cumin seeds and the crushed black pepper.
Allow the two to pop a bit, without burning.

Add the ginger, garlic and chili and sweat it off.

Pour the stock into the pan and bring it to the boil.
Add the frozen peas, and bring the whole thing again to the boil.

Ready as soon as the peas are ready:)

Pour everything into your blender or food processor, and puree.

If you want to have a thinner soup – just add some more stock.
It´s just a matter of taste.

Season to taste with some good quality sea salt and black pepper.

Some creme fraiche and chopped coriander on top and the soup is ready to serve.

I had some homemade tortillas leftover from lunch.

They are so easy to make and taste way better then store bought ones, even though they can sometimes be useful.


220 gr flour
40 ml olive oil
1 tsp baking powder
1 tsp sea salt
120-150 ml warm water

Sift the flour, baking powder and sea salt together into a bowl.
Whisk the olive oil in and then the water.

You may not need all the water and it it looks a bit too thin just add a bit more flour.
You will add some more flour as well when you roll them out.

Cover with cling film or a kitchen towel and let it rest for 10 or 15 minutes.

Then just roll it up like you were going to make buns, and roll out on a lightly floured surface.
Heat a pan – preferably a thick bottomed one – and fry them up without using any oil. The pan should be very hot and completely dry.

Turn them over, and fry on the other side.

Keep the tortillas warm under a kitchen towel while you fry the next one, etc, etc, etc…till you have enough.

This recipe gives about 5 – 7 tortillas, depending on the size.

Vegetable stock:

I just make a basic miropoix – that is, a mixture of onions, celery and carrots.
So – it´s 50% of onions, 25% of carrots and 25% of celery.
Throw is some water and whatever else I want.

Bay leaves, parsley, black pepper, garlic…. or some more vegetables.
Just whatever you have and want the flavor to be.

You can either sweat the vegetables lightly in olive oil before you add the water, or just put it in the pot, add the water and whatever else you want. If you sweat them before, the flavor will be more intense, but either one will do.

It´s good to make more stock then you think you´ll need.
You can keep it in the fridge for a few days or freeze it to use later.

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