Bush Soup with a Twist

Warm up with this hearty Bush Soup with a Twist recipe from Australian Bush Spices. Packed with rich flavours and native Australian spices, this comforting soup delivers a unique bush food experience that’s perfect for cosy family dinners or entertaining guests.

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients

2 tbs Extra Virgin Olive Oil with Lemon Myrtle, plus extra to drizzle
120g unsalted butter, roughly chopped
4 eschalots, finely chopped
2 garlic cloves, sliced
750g frozen peas
1/4 cup mint, finely chopped
4 cups (1L) vegetable stock
140g spinach
250g fresh podded peas
1 tbs Salt & Pepperberry
1 sourdough loaf
Sour cream, to serve

Instructions

Preheat oven to 200°C. Heat oil and 25g butter in a large saucepan over medium-low heat. Sauté eschalots for 10 mins until soft. Add garlic and cook 2 mins.
Add frozen peas, mint, stock, and spinach. Bring to a boil, reduce the heat and simmer 10 mins until peas are tender.
Blend until creamy, stir through fresh peas, season to taste, and keep warm.
Melt remaining butter in a small pan, add Salt & Pepperberry, and simmer 2 mins until bubbling.
Cut the sourdough halfway through, place it on a tray, and ladle over the butter mixture until soaked. Bake 15 mins until golden and crisp.
Serve hot soup with sour cream, a drizzle of Lemon Myrtle Olive Oil, and butter-soaked bread on the side.