Eat Hello Pip-Life

:: Yum! Potato, Pea and Pasta Soup

November 25, 2014

Blue bowl from Kevala in Ubud, Bali : Napkin from the Salvation Army :
Wooden plate from a garage sale : spoon from wherever you get spoons…

Here is what I made for lunch today. Maybe you’d like to make it for lunch too? It’s good for dinner, even. Also, kids love it, if you know any kids you could make them have some too?

You can put pancetta or bacon in this soup, but I wanted to make a simpler vegetarian bowl of deliciousness instead. Consider that if you think it’d suit you, though.

Here’s how to make this soup…

Pip’s Potato, Pea and Pasta Soup

You need:

8 cups of vegetable (or chicken) stock
4 medium sized potatoes – peeled and diced roughly
3 cloves of garlic, crushed
2 sticks of celery – diced roughly
2 carrots – sliced (no need to peel!)
1 leek – sliced finely
1 tin of chopped tomatoes
1 cup of frozen (or fresh) peas
a handful of parsley (chopped!)
1 cup of small shells (pasta) cooked and drained
1 tsp of sweet paprika
freshly ground pepper
sea salt
1 tbsp of butter
1 generous slosh of olive oil
grated parmesan – to serve


How to make it:

Heat the oil and butter together in a large saucepan (I like to add both for flavour and fry-ability, but you can avoid the butter if you are vegan or not buttery!) Next, add the leek and celery. Fry for a few minutes until colouring up and softening a bit. Now add the carrots and potatoes. Stir for a couple of minutes.  Add the garlic next. Fry for a minute until fragrant. Now add the tomatoes and stock, the paprika and some pepper too.

Cook over a medium-low flame until the potatoes are softened. Add the peas and bring the soup back to a high simmer. (If you are using fresh peas, simmer until they are tender)

Now add the cooked and drained pasta, turn it off and put a lid on it. Pour a glass of wine or cut up some bread because the soup should cool for five minutes at least (this helps the flavours meld, avoids burny-lip-syndrome and thickens things up a bit too!)

Taste and season with salt, pepper and parsley.  I add chilli too. You know that I’m like that.

Serve in big bowls with crusty bread, parmesan (if you like) and a cheesy grin!




  • Reply Lauren December 5, 2014 at 10:50 AM

    This looks delicious. I’d love to try it!

    Which size tin of tomatoes do you use? (Small ~15 oz or large ~30 oz)

    • Reply Meet Me At Mikes December 5, 2014 at 4:09 PM

      A small tin, Lauren! Happy cooking! xx

  • Reply Laura November 25, 2014 at 10:20 PM

    Mmm! I’ve been browsing for tasty and easy minestrone recipes the last couple of days, but this sounds like exactly what I fancy. I think I’ll make some pesto croutes to go with it ( Yummy! I’m looking forward to dinner tonight now 🙂

    • Reply Meet Me At Mikes November 26, 2014 at 5:44 PM

      Oh my gosh. CROUTES. They are the best! The more flavoured, the better! x

  • Reply Heike Herrling November 25, 2014 at 8:04 PM

    Oh yum! This sounds and looks delicious. Thanks for the inspiration 🙂

    • Reply Meet Me At Mikes November 26, 2014 at 5:45 PM

      Thanks for stopping in, Heike! x

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