Saturday, October 18


Hello everyone! Today's post is another one to get you in the mood for Halloween, as I'm sharing a great (gross looking) recipe! Nothing says 'entrails and puppy dogs tails' like a viridian green soup, and in a big black pot like mine I think this brings some good witchy vibes without all the gunk and food colouring.

This recipe was one I posted in my first halloween vibes post from BBC Good Food. It's a really handy recipe to make as a midweek meal as it's made up of ingredients that you probably already have hanging around. To make enough for five or six portions, I used:

> 1 onion
> 1 garlic clove, crushed
> 650g frozen petits pois
> 750ml vegetable stock (that's one and a half stock cubes)
> 3 rashers bacon
> 1 tbsp butter (optional)
> 1 tbsp olive oil

As well as using really basic ingredients, the soup is also really simple to make. To start, you'll want to dice your onions and soften them in the pan with your olive oil. When translucent, add in your garlic and let sizzle.

When the onion and garlic are cooked through (but not browned), add in three quarters of your petit pois and pour over the stock.

Bring this to the boil, and then let simmer for 10-12 minutes. At this point you might also want to stick your bacon in the grill on a low heat.

When finished simmering, your peas should still be bright with some bite to them. Whizz them with a food processor and place back on the hob, adding the rest of the peas.

While this cooks for two more minutes, chop up your bacon (which should be cooked by now).

Stir the butter into the soup now if you're using it and scatter the bacon into the pan too. You could go crazy here and add some weird and wonderful ingredients to make it look really witchy, but I left it as is and served simply with some toast. That's it! Hopefully this has inspired you to think about some Halloween food you might want to make too. For more ideas be sure to check my first Halloween post which feature some foody inspo as well as some Halloween nail art and easy DIYS.Until next time,

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