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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

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