A simple but flavourful vegan soup that can be ready in minutes! Perfect for a light starter.
Creamy pea soup
Equipment
- Medium saucepan
- Blender
Ingredients
- 1 tbsp olive oil
- 2 cloves of garlic
- 1 medium white onion diced
- 1 stick of celery roughly chopped
- 1 leek roughly chopped
- 450 g frozen peas
- 700 ml vegetable stock
- 50 g cashews
- 1 tbsp balsamic vinegar (optional)
- Salt and pepper to taste
- Dairy-free cream or soy yoghurt, to serve
Method
- Heat the olive oil in a medium saucepan and saute the onions and garlic, until softened. Add the chopped leek and celery and cook for a further couple of minutes.
- Stir in the peas and cashews, then add the stock and balsamic vinegar. Season with salt and pepper and simmer for 5 minutes.
- Transfer to a blender and mix until smooth.
- Ladle the soup into four serving bowls and top with a swirl of dairy-free cream or soy yoghurt.
Nutrition
Recipe courtesy of The Vegan Society.
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