• Ling Chiu

Pea and Bacon Soup

Everyone in South Africa has been under lockdown for over a month and counting. The need to go grocery shopping has somewhat become a pleasure during this pandemic. However, there are days where you’re lazy to do grocery shopping and task someone else to fulfill the role; afterward, you tend to find interesting foods in your fridge. You can’t be choosy and be thankful they made the trip for you.

So, the surprise I got was a bag of frozen peas, the main Chinese dish we have made with frozen peas was “prawn scrambled eggs” (蝦仁炒蛋) It’s yummy, there are loads of recipes online for it. Instead of Chinese cooking, I turned to make a classic pea and bacon soup. Early days one could still order this dish in Mugg & Bean, but with their constant change in menu, it was removed. On the bright side, I have my version, which has now become a staple in my household!


  • 700g Frozen Peas

  • 1 chopped onion

  • 2 cloves garlic

  • 2 Tbsp oil

  • 3tsp Ina Paarman’s Vegetable Stock

  • 700ml water

  • 200g diced bacon (Woolies is a favourite, plus it’s pre-diced)

  • Salt and pepper to taste if necessary


  1. Use a pan to fry the oil with medium heat, fry the garlic and onions until translucent.

  2. Put a water and vegetable stock into a pot and bring to boil.

  3. Add 3/4 of the frozen peas into the pan and stir-fry for 10 minutes on medium to high heat.

  4. Add the peas mixture into the pot, keep boiling for 5 minutes.

  5. Take the pot off the stove and let the soup cool for 15 minutes, then pour it into the food processor to blend. You may need to need to do this twice, depending on the capacity it can take.

  6. Place the blended soup back into the pot and heat on medium heat, throw in the remaining peas and cook for 10 minutes or until the peas are cooked.

  7. Using the previous pan, fry the bacon until crispy.

  8. Serve the soup in a bowl topped with bacon bits.

This recipe serves 4 as main meals or 6 servings as a side dish. Easy dinner to pair with toasted ciabatta or any bread to your preference. I prefer ciabatta because the dough doesn’t become mushy and absorbs the soup nicely.