Quick and creamy pea soup

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.

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