Roasted Garlic and Pea Soup



Serves 4

2 bulbs of garlic
1 onion
2 cups of frozen peas
1 big handful of basil
Olive oil
Splash of cider vinegar
Salt and Pepper


Chop onion into quarters and place the wedges along with whole bulbs of garlic into a roasting tray. Drizzle with olive oil and a sprinkling of salt and roast at 180°C for 30 minutes. They may need turning/stirring in that time so keep an eye on them - it is very important that they don't burn or even brown too much, as this will give your soup a nasty bitter taste. In the meantime, bring a pan of water to the boil and cook your peas, then drain and allow to cool. When the onion and garlic are ready, leave to cool for a few minutes then peel off the skins. The cloves should be cooked through and sticky (and smell AMAZING). Add all ingredients (except the rocket) to the blender with some water, and blend until completely smooth. The amount of water you add depends on how thick you like your soup - I would start with 2 cups of water and see how it goes. Heat on the stove just before serving, garnish with rocket and a drizzle of olive oil (some parmesan or pecorino shavings would be delicious here for those not avoiding dairy!)