Warning: contains multiple puns (all very much intended)
Loads of people I know have been to Peru, and when they come back all they seem to talk about is Matcha Pea Soup. It must be some sort of national Peruvian dish, but honestly people don’t half go on about it.
Apparently it’s REALLY hard to make it, it literally takes days, it’s totally exhausting but so so worth it.
I didn’t like to tell my friends, but I think they might have been the victims of a tourist trap. I mean I’m sure it was an amazing soup and everything, but they all do seem to have paid quite a lot of money to experience it.
I had a look online and it must be a very secret recipe as there’s nothing about it anywhere on the Internet. Maybe the Peruvian government wants to keep the recipe a secret so as to not harm its tourist industry, so perhaps I’m doing something very dangerous by posting this, but it’s so yummy that I’m willing to take the risk.
There’s a reason they call this soup one of the seven new wonders of the world – peas are packed with protein, fibre, vitamins and minerals and matcha is the best source of antioxidants – a winning combination for your body. It’s so comforting and nourishing, which is just what we need now that Autumn is well and truly on its way.
So save yourself an air fare and nip to the frozen foods aisle of the supermarket instead, I promise it will be worth it!
- 2 cups frozen garden peas
- 2 cups water
- A sprig of mint
- 1/4 tsp matcha powder
- Pinch of Himalayan sea salt
- Squeeze of lemon
In a blender, whizz all the ingredients together until you have a smooth liquid.
Pour the mixture into a saucepan and bring it to the boil, stirring gently.
Grab a spoon and a bowl and serve!
Love, Mrs H xx