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Quick and creamy pea soup

20 March 2018

An extremely quick healthy soup recipe that includes blended cashew nuts for added creaminess.

Creamy pea soup
Creamy pea soup

Cooking time

8 minutes

Serves

4

Ingredients

  • 1 tbsp olive oil
  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 stick of celery, roughly chopped
  • 1 leek, roughly chopped
  • 450g frozen peas
  • 700 ml vegetable stock
  • 50g raw cashews
  • (Optional) 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 saucepan and saute the onions and garlic, until softened. Add the chopped leek and celery and cook for a further couple of minutes.

2. Stir in the peas and cashews, then add the stock and balsamic vinegar. Season with salt and pepper and simmer for 5 minutes.

3. Transfer to a blender and mix until smooth.

4. Ladle the soup into four serving bowls and top with a swirl of dairy-free cream or soy yoghurt.

Credit: Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.

Visit our soup recipe section for more delicious soups and stews

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

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