Pea and turmeric soup with walnut crumbs
Serves: 4
Prep time: 40 minsTotal time: 
Recipe photograph by Ant Duncan
Pea and turmeric soup with walnut crumbs
Recipe by Annie Bell
Olive oil and black pepper help the body absorb turmeric, which has strong anti-inflammatory properties. Peas are high in beneficial vitamin C and walnuts contain anti- inflammatory nutrients
Serves: 4
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
294Kcal
Fat
17gr
Saturates
3gr
Carbs
16gr
Sugars
7gr
Fibre
11gr
Protein
14gr
Salt
1.5gr
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
- 2 tbsp extra-virgin olive oil
- 3 echalion shallots, thinly sliced
- 1 celery heart, trimmed and thinly sliced
- 3 garlic cloves, crushed
- 3 leeks (about 500g), trimmed, halved and thinly sliced
- 1 tbsp finely grated fresh turmeric root (or 1 tsp ground turmeric)
- cracked black pepper, to season
- 400g frozen or fresh peas
- 900ml vegetable stock*
- 1 x 80g pack watercress, coarsely chopped, plus a few sprigs to serve
- 4 heaped tsp 0% fat Greek yogurt
- 50g walnuts, finely chopped
- cayenne pepper to dust
Step by step
Get ahead
The soup keeps in the fridge for up to 2 days.
- Heat the olive oil in a large saucepan over a medium heat, add the shallots, celery and garlic and cook for 4-5 minutes until softened and translucent, stirring frequently. Add the leeks and turmeric, season with black pepper and salt; cook for 4-5 minutes, again until glossy and softening, stirring occasionally, then add the peas. Pour in the stock, bring to the boil; simmer for 5 minutes. Stir in the watercress and cook for 1 minute longer.
-
Let the soup cool for 10 minutes before transferring half the soup vegetables to a food processor or blender and whizzing to a purée. Stir this back into the rest of the soup. Season and serve topped with a dollop of yogurt, scattered with the chopped walnuts and dusted with cayenne pepper, plus a few watercress leaves or sprigs. TipUse gluten-free stock if required
