Winter weather has certainly taken up residence in Brisbane. Now, I know in comparison to other places on earth that this little patch of (usually) temperate-weathered paradise doesn’t get that cold; but, to those of us born and bred in the sunshine state as soon as the temperature drops below 24°C we declare that the cold season has begun.

When I found myself at home for lunch with a slight chill in the air on this otherwise sunny day I decided that soup was exactly what I needed to warm me up. I used frozen peas because fresh aren’t available at the moment (and frozen ones contain the same nutritional value) and garnished my bowl with crumbled aged cheddar. Paired with a few gluten free crackers, and the last few chapters of Foreign Correspondence by Geraldine Brooks, it was the perfect lunch.

Pea, Zucchini and Thyme Soup

Serves 2 bodies and souls in need of some warmth on a wintry day

Ingredients

1 1/2 cups frozen peas

1/2 large zucchini, diced

1 clove of garlic, crushed

1 small brown onion, diced

1/2 tsp dried thyme

1 cup vegetable stock

Method

This really is the easiest lunch I’ve ever made. Place all ingredients into a large saucepan and bring to the bowl.

Simmer for 15 minutes, or until peas are cooked through. Remove from the heat and using an immersion blender, blend to desired consistency. If you like a more watery soup you can add extra liquid, I know that my Dad would probably serve this with some cream stirred through!

This soup also keeps well for lunch or dinner the following day. Just heat and serve with some crusty bread or crackers to crumble.

(Now excuse my lameness, but I must indulge occasionally…)

Peas out!