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.