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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