A simple but flavourful vegan soup that can be ready in minutes! Perfect for a light starter.
Nutrition Facts
Creamy pea soup
Amount Per Serving
Calories 232
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Sodium 715mg31%
Potassium 455mg13%
Carbohydrates 30g10%
Fiber 7g29%
Sugar 11g12%
Protein 9g18%
Vitamin A 1655IU33%
Vitamin C 51mg62%
Calcium 58mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Creamy pea soup
A simple but flavourful soup
Servings: 4
Calories: 232kcal
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
Calories: 232kcal | Carbohydrates: 30g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Sodium: 715mg | Potassium: 455mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1655IU | Vitamin C: 51mg | Calcium: 58mg | Iron: 3mg
Recipe courtesy of The Vegan Society.
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