Fresh pea and baby marrow soup with crème fraiche and basil
The turn in weather, especially the disappearance of the sun, which always makes autumn seem more gloomy, evoked cravings of something warm and hearty for lunch, instead of the cold protein shake I have been having every day.
I felt like a comforting meal but also something low GI and nutritious as I am trying to shed my post baby weight.
The problem was the chocolate and orange cake I baked for the visitors popping in to see the baby and I ended up having a gorgeous slimming soup (sans the crème fraiche) followed by a slice of moist cake dripping with ganache.
Cake aside, the soup is also so delicious, it hardly requires a creamy topping or bread on the side. You could dollop some Greek yoghurt and black pepper on top if serving this for guests, but the soup itself is complete as a satiating dish.
Peas go particularly well with mint or pecorino, so feel free to adapt the recipe to suite your taste. You may also use frozen peas and a regular potato instead of a sweet potato.
Fresh pea and baby marrow soup with crème fraiche and basil (serves 4)
1 onion, chopped
1 sweet potato, peeled and sliced
I punnet baby marrow roughly sliced (around 350g)
3 cups strong chicken stock (I used 3 cups water and 3 tablespoons Ina Paarman chicken stock but you could follow the measurements if you prefer a less salty soup)
1 packet Woolies fresh peas (280g)
Small handful of fresh basil
Crème Fraiche and black pepper to serve
1. Fry the onion in a little olive oil for 2 minutes then add the baby marrow, sweet potato, peas and stock
2. Bring to the boil, then turn down the heat and simmer until the potato is soft (about 12-15 minutes)
3. Blend soup with basil until smooth and then serve with a dollop of crème fraiche and black pepper