It is a long time since I have posted a recipe for Freddie of the Great Big Veg Challenge
and Freddie is in need of our help as this week he has arrived at his nightmare vegetable - PEAS! As a sign of solidarity Amanda of FigsOliveWine and David of BooktheCook and I have all posted pea recipes today to try and tempt Freddie into making peas his friend. Now I have to say that I love peas - they are so sweet and tasty - and are a brilliant standby. A bag of frozen peas can be made into a quick soup or risotto if someone drops in unexpectedly. However the aim of today's recipe is to disguise the peas as much as possible so that Freddie can't taste them! Hope you like it Freddie!

Pea and Ginger Soup
Serves 4, cooking time 30 minutes

300grams frozen peas
2 large carrots, peeled and chopped
2 large courgettes, chopped
1 large onion, peeled and chopped
1 clove of garlic
2 inch piece of ginger, peeled and finely sliced
1 litre chicken or vegetable stock
1/2 tsp garam masala
1/2tsp tumeric
1 tbsp olive oil
Salt and Pepper
100ml milk or cream
grated cheese and toasted raisin bread to serve

Heat the oil in a large saucepan and add the onion with a large pinch of salt and cook for approximately 5/6 minutes, until they are soft and translucent. Add the garlic and cook for another 3 minutes. Add the ginger, garam masala and tumeric and cook for a further 3 minutes. If the ginger starts to stick add a spoonful of water. Add the peas, carrots and courgettes to the pan with the chicken stock and simmer for 20 minutes until the carrots are soft. Blitz with a hand blender until smooth and add the milk or cream. Return to the heat for a few minutes, season with salt and pepper, then serve with grated cheese and toasted fruit bread.