Super fast homemade pea soup recipe

  • First!
  • Put the kettle on.
  • Then!
  • Melt the butter in a saucepan with a lid over a medium heat.
  • When the butter is foaming add the onions, cover with the lid and sweat or a couple of minutes.
  • Add the stock, salt, pepper and peas. Turn up the heat to high and pour on boiling water., enough to cover the peas bu about a centimetre.
  • Bring to the boil and simmer for a couple of minutes.
  • Then blend the soup with a stick blender to the smoothness you desire, add the chopped mint.
  • Thin out the soup with a little more boiling water if required.
  • Check and adjust the seasoning if necessary.
  • Serve, enjoy!


A Bit Irish Tomato and Yoghurt Bread

Preheat an oven to 200C.


Mix all the dry ingredients together (including herbs) in a large bowl.


Make a well in the centre, pour in your liquid and mix together to form a soft dough. Do not knead or overwork.


Turn out on to a floured surface and roll around to cover in flour and form a nice ball. Rub a bread tin with butter and place the dough inside. Bake the dough for about 20 minutes then turn over and allow to cook for another 5 mins.

Beetroot & Goats Cheese Soup Recipe

Heat the butter in a pot over a medium heat, add onion and sweat until soft.
Add in the beetroot, potatoes, salt & pepper and cook for a further 5 mins, stirring occasionally.
Add 1 pint of stock and simmer until the potato is tender. Stir in the balsamic vinegar.
Liquidize until lovely and smooth, add more stock if needed.
Put the pot back on a gentle heat and add in the goat’s cheese, stirring until it has melted.
Adjust seasoning, if needed, before pouring into warm bowls and serve with some delicious, fresh beetroot crisps!
Enjoy x

Chicken Broth with Spring Onion, Spinach and Watercress

  • Cook the pasta as per instructions, refresh under  cold water, drain and add back into saucepan.
  • To the pasta add the chopped spring onion,  spinach and basil leaves. 
  • Add Cully & Sully Chicken Broth, put on a gentle  heat and heat through until piping hot.
  • Divide between two warm soup bowls, top with  watercress and serve immediately. 

Miso Broth with Noodles, Mushrooms & Sugar Snaps

  • Put noodles in a pot of boiling water  and cook as per instructions. Drain,  refresh in cold water and set aside. 
  • Put the pok choy, beansprouts,  mushrooms and sugar snaps into a  saucepan and add Cully & Sully Miso.  Bring the miso gently up to heat but  don’t let it boil. 
  • Divide your cooked noodles between  two warm soup bowls and ladle over  your steaming miso broth. 
Serve with  chopsticks.

Veggie Broth with Chorizo, Halloumi and Parsley



  • Heat 1 tsp of olive oil in a saucepan on a  medium heat and throw in the chorizo.  Fry gently but don’t allow to get too dark. 
  • Add chopped halloumi and fry until  golden brown. 
  • Add Cully & Sully Veggie Broth and heat  gently for 5 mins until heated through.  While soup is heating mix together the  parsley with 2 tsp’s of olive oil.
  • Ladle the soup into two warm bowls,  garnish with parsley oil and grated  cheese and serve with hot crusty bread.

Purple Aubergine Soup

  • Drizzle olive oil, salt and pepper over the whole aubergines, put onto baking tray and roast in the over @ 220C for 40 mins. 
  • Roast chickpeas *These can be roasted at the same time as the aubergine
  • Toss the extra 50g of chickpeas in 1 tsp of olive oil and pinch of smoked paprika and salt. Roast on a baking tray @ 220C for 20mins, or until crispy. 
  • Toast the cumin and coriander seeds together on a dry pan over a medium heat until aromatic but not dark and crush in a pestle & mortar.
  • Heat a glug of olive oil and sweat the onion until soft. Add garlic and ginger and cook for a further 5 mins. 
  • Add ground spices and sweet paprika and cook out for 2-3 mins. 
  • Remove the aubergine from the oven, pop into a bowl, cover with cling film and allow to cool for 15-20 minutes. This allows the skins to come away easier. 
  • Once cooled, halve the aubergines and scoop out the flesh. Discard the skin but keep the smoky juices. 
  • Add the aubergine flesh and juices to the pot with the onion mix and add the chickpeas, beetroot and stock.
  • Bring to the boil, stirring, then lower the heat, cover and simmer for 5 minutes. 
  • Take off the heat and stir in lemon juice, tahini and honey.
  • Blitz the soup in a food processor, or with a hand blender, until smooth. 
  • Reheat, adjust seasoning and add a little more stock if you’re looking for a thinner soup. 
Herby Oil
Chop fresh mint and coriander and mix with a little olive oil, to drizzling consistency. 
To serve
Ladle soup into warm bowls, drizzle with herby oil and sprinkle with roasted chickpeas and pomegranate seeds. 

Pea and Minty Soup


  • Melt the butter, add the onions and celery and sweat with some salt and pepper until translucent
  • Add the stock and bring to a gentle boil
  • Add the peas and cook until tender, about five minutes
  • Liquidize until smooth
  • Add chopped mint and season to taste

Cully and Sully full bodied veg soup

Melt the butter in a saucepan. Add the onions leeks and celery with some salt and pepper.

Cover with a lid and cook over a gentle heat until soft but not coloured. Add the rest of the vegetables and the thyme and just cover with stock. Put the lid back on and simmer until the vegetables are completely soft. Add the cream. Liquidise and check the seasoning. Add more stock if the soup is too thick.

Add the chopped parsley and reheat before serving.

Honey & Carrot soup


The trick with this is good carrots. Buy the freshest ones you can get, preferably still dirty with the green stalks still on them from the local farmer.  


  • Sweat the onions gently in the butter with salt and pepper until soft.
  • Add the honey and then the carrots.
  • Cover and gently sweat some more until beginning to glaze.
  • Add the stock, cook until everything is soft.
  • Season, then pure in a liquidiser really well, then if you have time sieve to get a silky smooth texture.
  • Add chopped coriander just before serving.
  • It's amazing, buy them off a farmer or at a farmers market for an amazing result.
  • Buy the coriander there too!
  • Oh, and honey is not essential (unless your looking for a cuddle!)