There’s a tiny coffee kiosk near my work that I have a huge, caffeinated crush on. It’s called Cafe Vinyl, it’s attached to a record store, and it pumps out funky tunes while you wait for your order. Tunes I can’t sing along to because I’m not hip enough to know them, but I love soaking up the vibes anyway. Coolness by osmosis. It could happen.
Only three staff can fit behind the counter and they barely have room to turn around, never mind dance but man do they make the best soy cappuccino in the west! Plus the kiosk just looks so damn groovy, you can’t help but feel happy when you’re there. Check it:
Every day there’s a different soup special. The day I took this picture it was Pea & Pesto. Pea & Pesto? I raised an eyebrow and pulled a face but it did remind me of a Nigella Lawson recipe for Pea & Pesto Soup I’d seen recently. At the time I thought it was a very strange combo but if my barista idols thought it was cool, well… maybe I needed to reconsider.
I got my boogie on in the kitchen to create it. I may not dance to the hippest tunes but my enthusiasm is one hundred percent funky town, baby!
It is therefore with great pleasure that I present to you… a very special performance by Pea & Pesto Soup!
*and the crowd goes wild*
Inspired by Nigella’s Pea & Pesto Soup Recipe and the cool dudes at Cafe Vinyl.
For 3 large bowls:
- 3 – 4 cups vegetable stock
- 500g frozen peas
- 2 spring onions, trimmed and chopped
- 1/4 cup filtered water
- 1/4 cup Extra Virgin Olive Oil (optional – or more filtered water)
- 1/2 cup nutritional yeast
- 3 cloves garlic, crushed
- 2 cups fresh basil leaves
- 3 tbsp pine nuts (plus more for garnish)
- Squeeze lemon juice
- In a saucepan, bring 3 cups of vegetable stock to the boil.
- In the meantime, combine EVOO/filtered water, nutritional yeast, garlic, basil, pine nuts and lemon juice in a high-speed blender or food processor and blend until smooth.
- Add frozen peas and spring onion to the vegetable stock saucepan and allow to simmer for about 7 minutes.
- Remove saucepan from heat and allow to cool until it’s safe to add the contents to the blender.
- Blend soup and pesto mixes until well combined and hot. Add more vegetable stock if you prefer a thinner soup.
- Pour soup into bowls, garnish with pine nuts, and enjoy!
The verdict? They were both right on the money. It tastes incredible and is so easy to make! Who knew green soup could be so rock and roll? Not Nigella, I bet. She’s too busy making love to the camera.