Sweet peas and thyme-roasted tomato soup

Comfort cooking and gardening never fail to cheer up a grey day.

Spring is peeping out from behind the curtain but thoughts of summer are on my mind today. Lunch was a thyme-roasted tomato soup – lighter than the hearty tomato, red pepper, chilli and butternut squash one we tucked into at the weekend. I sweated down a red onion and a couple of fat garlic cloves in olive oil, added the roast toms, a glug of passata and seasoning and blitzed it with a swirl of cream. Simples.

A quick jaunt to see my mate Tim at Bradfords to put the world to rights and order the annual bulk bag of compost; an hour in the (pretty bracing) fresh air pulling up the weeds which have germinated since the snow. Both set me up nicely …….and informed me that my knees are not what they once were. The sun put in a brief appearance so I sowed a few pots of sweet peas to stash in the greenhouse (held together with gaffer tape, since the great hurricane of early February). Wonder how long I can resist the urge to sow in earnest?

I’ve abandoned root trainers for sweet peas. They cost a fortune and take up too much space in the shed, which has become a road cyclist’s pit station. About ten seeds in a deep pot does the trick for me now This year I’ve sowed Wuthering Heights, Beaujolais, Our Harry, Kippen Cream and Nimbus. I sow enough for the half an acre plot of my dreams – just in case my ship comes in but what I can’t plant will head to the school flower patch where I’m on a mission to spread the gardening love.

Not a bad way to waste a few hours of your school hols. Now where’s the ibuprofen gel?

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