Quick and creamy pea soup

20 March 2018

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

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.

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