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Slime Soup

by . Featured in FEAST
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Introduction

This is just the thing to set children up for a night of marauding through the chilly streets trick-or-treating, or to warm them up once they get home. I know the title sounds disgusting - it's meant to - but the soup itself, as any pea and cheese soup would be, is addictively wonderful and, as you can see, ludicrously easy to make.

For US cup measures, use the toggle at the top of the ingredients list.

This is just the thing to set children up for a night of marauding through the chilly streets trick-or-treating, or to warm them up once they get home. I know the title sounds disgusting - it's meant to - but the soup itself, as any pea and cheese soup would be, is addictively wonderful and, as you can see, ludicrously easy to make.

For US cup measures, use the toggle at the top of the ingredients list.

Slime Soup
Photo by James Merrell

Ingredients

Serves: 4-6 children

Metric Cups
  • 500 grams frozen peas
  • 1 spring onion
  • 750 millilitres boiling water
  • vegetable stock concentrate to taste or a stock cube
  • 1 ball mozzarella
  • 4 cups frozen peas
  • 1 scallion
  • 3 cups boiling water
  • vegetable broth concentrate to taste or a stock cube
  • 1 ball mozzarella

Method

  1. Cook the frozen peas and spring onion in the boiling water with the stock concentrate or stock cube until tender and cooked through.
  2. Remove and discard the spring onion once the peas are soft enough to be blitzed into soup.
  3. Chop up the mozzarella roughly and put it into the blender or a processor - but soup is always more velvety when processed in a blender - with the peas and their liquid. I do this in about three batches, pouring the vilely green and - it's true - slightly slimy soup back into the pan and heating gently to meld cheese and peas better together. Otherwise just set aside and reheat later.
  4. Makes 1 litre, which is probably enough for four to six children, depending on how much sugar they've eaten.
  1. Cook the frozen peas and scallion in the boiling water with the stock concentrate or stock cube until tender and cooked through.
  2. Remove and discard the scallion once the peas are soft enough to be blitzed into soup.
  3. Chop up the mozzarella roughly and put it into the blender or a processor - but soup is always more velvety when processed in a blender - with the peas and their liquid. I do this in about three batches, pouring the vilely green and - it's true - slightly slimy soup back into the pan and heating gently to meld cheese and peas better together. Otherwise just set aside and reheat later.
  4. Makes 1 litre, which is probably enough for four to six children, depending on how much sugar they've eaten.

Additional Information

For vegetarians check that the mozzarella is made without animal rennet and for gluten free make sure the stock is gluten free.

MAKE AHEAD / STORE:
The soup will keep, covered, in the fridge for up to 3 days. Can be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge. Reheat gently in a saucepan, stirring occasionally, until piping hot.

For vegetarians check that the mozzarella is made without animal rennet and for gluten free make sure the stock is gluten free.

MAKE AHEAD / STORE:
The soup will keep, covered, in the fridge for up to 3 days. Can be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge. Reheat gently in a saucepan, stirring occasionally, until piping hot.

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