Fresh pea broth with miso and herbs

When we were making the nasturtium and basil sauce the other week it occurred to both of us how much nasturtium leaves resemble a little lilypad! So the idea for this broth was born, really just as a way to display the nasturtiums prettily… but as new recipes do, it evolved! And became a beautiful light broth made with the pods of fresh peas and flavoured with miso and mirin. Peas and herbs are added raw, and nasturtium leaves and radish floated on top for the cutest garnish. It’s delicious as well as looking lovely!

The pods of the peas are so often overlooked, but they make a gorgeous quick stock. When I was a kid we used to eat them as we shelled the peas and I still prefer the flavour of them to the actual pea! Don’t just pop them straight in your mouth though, they have a tough inner layer (which protects the peas), but this is easily peeled off by snapping a pod half at one end and gently peeling the layer away. It doesn’t always come off in one go, but it’s incredibly satisfying when it does!


Fresh pea broth with miso and herbs

makes 1 serving 

200 g fresh peas in pods

400 ml water

1 tbsp mirin

2 tbsp sweet white miso

10 g pea shoots

2 tbsp fresh dill, chopped

2 tbsp fresh mint leaves, shredded

1 radish

a few nasturtium leaves

a small pinch of salt (you may not need this but I found the broth needed a tiny bit to bring out the pea flavour. It will probably depend on your miso) 

Shell the peas, putting the pods in a saucepan and setting the peas aside for later.

Add the water and mirin to the saucepan and bring to the boil. Turn the heat down and simmer gently for 15 minutes.

While the broth is cooking prepare the radish. Cut it in half lengthways and carefully make three v-shaped cuts the length of the radish, removing the little pieces that each v-shape releases. Next slice each half of the radish across into very thin slices.

In a large soup bowl layer the peas, miso, herbs and pea shoots. Strain the broth into the bowl and stir gently. Taste, and add salt if needed.

Float the nasturtium leaves and radish slices carefully on top of the broth. 

By E.


Spicy charred vegetable and bean soup

Here’s the recipe for the soup that I made from some of the rich savoury beans I posted about the other day.

To the basic beans I added vegetables dry roasted until the edges were charred, along with a coriander and tomato sauce to freshen the flavour a little.

It’s turned out to be a gorgeous soup, full of big flavours and very satisfying!

Spicy charred vegetable and bean soup

Spicy charred vegetable and bean soup

makes 4 servings

1/3 of the rich savoury beans

600 ml light vegetable stock

for the vegetables

1 small red pepper, cut into chunks

1 small green pepper, cut into chunks

1 onion, chopped

1 jalapeno

1/2 tsp oil

for the coriander and tomato sauce

a handful of fresh coriander

2 tomatoes

2 tbsp lime juice

salt and pepper

to garnish

a couple of handfuls of rocket

Preheat the oven to 200 degrees c.

Grease the bottom of an oven tray with the oil (it’s just to stop the vegetables sticking), and roast them for around 20 minutes. They should be very charred in places, but keep an eye on them.

While the vegetables are cooking, make the sauce. Simply whizz the ingredients together in a small processor. If you don’t have one, very finely chop the tomato and coriander and mix in the lime juice and seasoning being sure to keep as much tomato juice as you can.

Chop the jalapeno, and add the vegetables and stock to the beans in a large saucepan. Mix well and heat through gently. Stir in the coriander and tomato sauce just before serving and then top with the rocket when it’s in the bowl.

By E.