peas, parsley, vegetable stock

from greenfeast spring/summer

i brought down the two greenfeast cookbooks to san diego, because they are small and the recipes lean towards simple and less ingredients than typical ottolenghi. this was a good example, a simple soup of peas, potato, parsley, garlic and vegetable broth. the photo in the book was a beautiful bright green color, but the broth i used was so hearty and brown that it turned out like the above, less desirable, chartreuse