A simple but flavourful vegan soup that can be ready in minutes! Perfect for a light starter.

Creamy pea soup
(© The Vegan Society)
Creamy pea soup
Print Recipe
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
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Soup, starter
Cuisine: British
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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