This simple creamy pea soup is full of flavour and, best of all, can be ready in a matter of minutes. It's light so perfect as a starter before Easter lunch or for a dinner party. Or make extra and take it in to work for lunch the next day too.A simple but flavourful soup that can be ready in minutes!
Creamy Pea Soup
Serves 4
Ingredients
1 tbsp olive oil
1 medium white onion, diced
2 cloves garlic, minced
1 leek, sliced
1 stick of celery, roughly chopped
450g frozen peas
50g raw cashews
700ml vegetable stock
1 tbsp balsamic vinegar
Salt and pepper to taste
Dairy-free cream or soy yoghurt, to serve
Method
1. Heat the olive oil in a medium-sized saucepan. Saute the onions and garlic, until softened.
2. Add the chopped leek and celery then cook for a further couple of minutes.
3. Stir in the peas and cashews, then add the stock and balsamic vinegar. Season with salt
and pepper to taste.
4. Simmer for 5 minutes then blend until smooth.
5. To serve, ladle the soup into four serving bowls then top with a swirl of dairy-free cream or soy
yoghurt.
Creamy Pea Soup
Serves 4
Ingredients
1 tbsp olive oil
1 medium white onion, diced
2 cloves garlic, minced
1 leek, sliced
1 stick of celery, roughly chopped
450g frozen peas
50g raw cashews
700ml vegetable stock
1 tbsp balsamic vinegar
Salt and pepper to taste
Dairy-free cream or soy yoghurt, to serve
Method
1. Heat the olive oil in a medium-sized saucepan. Saute the onions and garlic, until softened.
2. Add the chopped leek and celery then cook for a further couple of minutes.
3. Stir in the peas and cashews, then add the stock and balsamic vinegar. Season with salt
and pepper to taste.
4. Simmer for 5 minutes then blend until smooth.
5. To serve, ladle the soup into four serving bowls then top with a swirl of dairy-free cream or soy
yoghurt.
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Recipe c/o Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.