Try this delicious recipe from Dani Venn as part of the Live Below The Line initiative
Preheat oven to 180 degrees on grill setting. Place cubed bread on baking try and bake until croutons are lightly golden.
Place medium sized saucepan over high heat, add 500mls of water and bring to boil. Once boiling add peas, cook according to packet instructions or until cooked through.
Strain peas, reserving the liquid, and plunge peas into iced water, this will help the pea soup retain it’s brilliant green colour.
Place peas in a blender, add 2 cups of reserved liquid and crumble in two stock cubes. Blend on high until soup is pureed. Serve hot with golden croutons.
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