Creamy pea soup

Creamy pea soup
Serves: 4
  • 1 tbsp olive oil
  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 leek, roughly chopped
  • 1 stick 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
  1. Heat the olive oil in a medium saucepan and sauté the onions and garlic until softened.
  2. Add the chopped leek and celery and cook for a further 2 mins.
  3. Stir in the peas and cashews, then add the stock and balsamic vinegar.
  4. Season with salt and pepper and simmer for 5 mins.
  5. Transfer to a blender and whiz until smooth.
  6. Ladle the soup into four serving bowls and top with a swirl of dairy-free cream or soy yoghurt.


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