Student Suppers: 5-Ingredient Thai Green Pea Soup
I love me a really quick and easy soup made from the stash of frozen petit pois that are basically a permanent feature in my freezer, and today my original go-to recipe has been given a 5-ingredient (well, excluding the kitchen basics of your favourite, go-to cooking oil, salt, pepper and water!), naturally vegan upgrade with a healthy dollop of Thai green curry paste, a creamy swirl of coconut milk and a spritz of fresh lime.
I’m back over at Refinery 29 this month, sharing three brand new 5-ingredient recipes that are perfect for busy weeknights. For my 5-Ingredient Thai Green Pea Soup recipe, click here. Also, before I forget, I’ve also got some brand new recipes up on the BBC Food website this month, too! Do check out my recipes for Potato Hash with Tomatoes, Pepper & Kale, my Ham, Egg & Spinach Dutch Baby Pancake, Mushroom, Leeks & Fried Eggs on Toast, Tomato, Chickpea & Pasta Soup, and my Gnocchi with Crispy Bacon & Spinach Pesto.