Pea, Spinach & Olive Soup

DO NOT WORK WITHIN YOUR IGNORANCE. I recently watched a lecture on Intercultural Competence, and it was a huge eye opener.


For me, I was astounded by the application of White Bias in the food world. Living in the UK, we are raised to believe that comfort food centres around pies, mash, mac n cheese etc. But what about diverting our attention to comfort food on a global scale? This can range from iterations of noodles, rice-based dishes, grain-based flatbreads, or simple stews, all having their own place in a particular culture.


This applies when we look at the diets of our children. Nuggets and chips could be swapped on occasion for some of the above. Both ourselves and our children need to diversify their taste buds to that we are not forcing them into cultural homogenisation.


But this comes with its own concerns. Please do not take a classic dish, embedded in culture and heritage, and bastardise it, then giving it the same name. Seek inspiration for your own creations but acknowledge them as inspiration and not altered replicas of the original.


This is something I am making myself consciously aware of. I am bringing it to the forefront of my brain to continue creating but noting that these are my creations and not reiterations of classics. True, I find global food my biggest inspiration, but I am acknowledging the cultures that Inspire me.


I hope not to slip up, but if I do, I want to be made aware so I can do better. We can all help in this.



Ingredients:


1 tbsp Olive Oil

3 Onions, finely sliced

2 Cloves Garlic, minced

400g Frozen Peas

250g Fresh Spinach, washed

40g Green Olives, pitted and roughly chopped

1.5 Litres Chicken or Vegetable Stock (unsalted as the olives may be salty)

50g Soft Herbs, chopped (I used Japanese Parsley, Mint & Basil)

½ Lemon, juice

Salt & Cracked Black Pepper to taste

Soured Cream & Olive Oil to serve


Method:


1. Heat the oil in the base of a large pan over a medium heat. Add the onions, reduce the heat to medium low and cook with a lid for 20 minutes or until soft, sweet, and translucent.

2. Add the garlic and increase the heat to medium high. Cook 2 minutes then add the spinach, peas, olives, and stock. Cook for 2 minutes then allow to cool for 10 minutes.

3. Transfer to a high-speed blender, along with the herbs and blitz until smooth. Taste and add lemon juice, salt, and pepper to your liking.

4. Serve with plenty of bread and a swirl of soured cream