On the final episode of Grow Cook Eat, Chef Jessica Murphy cooks up a batch of Roasted Pea Soup and some tasty Pea Dip.


Roasted Pea Soup
Total Cook Time:
30 Mins
Serves: 2

  • 250g fresh peas, shelled (or frozen green peas)
  • 2 tablespoon olive oil, divided
  • 1 leeks, white and light green parts, halved and thinly sliced
  • 1 cloves garlic, minced
  • 2 tablespoons fresh tarragon leaves, chopped
  • 1/2 teaspoon fresh thyme leaves
  • 100ml dry white wine
  • 500 ml chicken stock
  • Salt and pepper

Pea Dip
Total Cook Time:
5 Mins

  • 545g  frozen petit pois peas
  • 10 fresh mint leaves
  • Zest and juice of 1 lemon
  • 1 clove garlic
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 tablespoons tahini
  • Coarse salt and pepper


Roasted Pea Soup

  1. Preheat the oven to 200°c. If using fresh peas, add to a pot of salted boiling water and cook for about 3 to 5 minutes until tender, and then drain.
  2. Toss peas with 1 tablespoons olive oil, season with salt and pepper, and spread in a single layer over a large baking sheet. Roast for about 15 minutes, until lightly browned.
  3. Heat the remaining 1 tablespoons olive oil in a large pot over medium heat. Once hot, add the leeks and cook, stirring occasionally until softened, about 6 minutes.
  4. Add the garlic, tarragon, and thyme; season with salt and pepper; and cook 2 minutes more. Pour in the wine and cook until it's almost completely reduced.
  5. Stir in the stock and bring to a boil. Lower the heat to a simmer, stir in the peas and cook for about 2 minutes.
  6. Use a blender or food processor to purée the soup. Season to taste with additional salt and pepper, if necessary.

Pea Dip

  1. Cook peas in salted boiling water until tender, 1 minute. Transfer to an ice-water bath; drain.
  2. Pulse peas in a food processor with mint, lemon zest and juice, garlic, 2 tablespoons olive oil, and tahini.
  3. Season with salt and pepper; drizzle with oil.