What is it about soup that can instantly make you feel better?

As I wasn't feeling 100% well earlier in the week, I was craving simple flavours, something easy to prepare, and of course, easy to eat. It's not often I can't be bothered chewing but this was one of those times, and there is just something magical about holding a warm bowl of soup in your hands whilst curled up under a blanket.

Instant comfort.

I'd spotted this recipe on one of my favourite blogs Cannelle et Vanille back in October last year and had been meaning to cook it ever since (where has the time gone?). It's one of those recipes where most people (including me) already have all the ingredients, so what better timing than now.

Pea, Potato and Rice Soup (Potatas en Salsa Verde)

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Serves 4

2 tbsp olive oil | 2 cloves garlic, thinly sliced | 7-8 small potatoes, peeled and sliced | 2 tbsp parsley, finely chopped | 1/4 cup white wine | Enough water to cover and a bit more | 1/2 cup fresh or frozen peas | 2 tbsp arborio rice | sea salt | 4 eggs, soft boil (optional)

1. In a large pot, heat the olive oil with the garlic. Cook for about a minute on medium heat until lightly cooked (not brown).
2. Add sliced potatoes and cook them in the olive oil for about 2 minutes until you feel they are starting to stick to the pan.
3. Add the chopped parsley and stir.
4. Add the white wine and let the alcohol evaporate. Cover with water, add the peas, rice and salt. Bring to a boil, lower heat to medium and let simmer for about 20 minutes until potatoes are tender. Taste and adjust salt.
5. Serve with eggs if desired, fresh parsley, cilantro flowers and toasted bread.

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Absolutely perfect!

What a beautiful, filling and moreish soup with such a light subtle flavour. It won its way into being one of my favourite soup recipes, and the addition of the egg made it even more special.