It will be a very productive day in the kitchen. We just had this lovely soup for lunch, nothing was left, thoroughly enjoyable. The idea came from Tom Kerridge’s book, but I thickened it with 2 small potatoes, not split beans, as in the recipe. Also replaced the veggie stock with chicken stock and chucked in a small piece of chicken breast.

Started off with a large red onion, chopped and sauteed, 2 garlic cloves, minced, a carrot, for a bit of sweetness, 2 spuds. Stock, 20 minutes, till the veggies cooked, 400 g of frozen peas added, plus a handful of fresh mint from the garden. 5 minutes under the lid, then I blitzed it, added a bit of seasoning and a small piece of butter for silkiness, then just a garnish of parsley and single cream and it was ready to be enjoyed.

Cholla dough is proving, we’ll see what will come out of my first ever cholla, then in the evening we’ll be spiralizing courgettes for a new recipe. To be continued! 🙂