Cauliflower, courgette and mushy pea soup

If you’re anything like Alex and I, eating out as a gluten free vegan most often includes chips… but as long as there are mushy peas to go with them we’re happy!

It was only recently though that I first made my own from scratch, and I was pleasantly surprised at how nicely they turned out. This time though, I wanted to use them as a base for soup, combined with a little spice and plenty of vegetables. I’ve chosen vegetables that have a great texture when blended, and the resulting soup was silky, and delicious!

You can cook the peas without the bicarbonate of soda (or baking powder, which is what I tend to use as I keep forgetting to buy bicarb…), but they will take longer to soften and the skins don’t break down so well.

Cauliflower, courgette and mushy pea soup, with some of our gluten free bread rolls

Cauliflower, courgette and mushy pea soup, with some of our gluten free bread rolls

serves 3


to soak the peas

100 g dried marrowfat peas

1/4 tsp bicarbonate of soda or baking powder

500 ml water

for the soup

150 g cauliflower, chopped

1 large courgette, diced

2 sticks celery, chopped

1/4 tsp bicarbonate of soda or baking powder

1/2 tsp fennel seed

1/2 tsp coriander seed

1 tbsp chopped fresh ginger

2 tsp dried marjoram

1 bay leaf

750 ml water

salt and pepper


To prepare the peas, bring the water to the boil in a large ovenproof casserole dish. Rinse the peas and add them to the water along with the bicarbonate of soda. Boil for ten minutes or so and then turn the heat off, cover and soak for two hours.

Preheat the oven to 160 degrees c.

Drain the peas and return to the pan. In a small saucepan toast the fennel and coriander seeds for a couple of minutes until the fragrance is released. Grind them together in a pestle and mortar or spice mill.

Add the spices to the peas, along with the vegetables, bicarbonate of soda, ginger, herbs and water.

Bring to a simmer on the hob, cover, and transfer to the oven for 1 hour 15 minutes until the peas and vegetables are soft.

Blend the soup and season to taste.


By E.

One thought on “Cauliflower, courgette and mushy pea soup

  1. Pingback: Fava beans, courgette and dill, with pickled mushrooms | veganbungalow

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