Pea and cashew soup

Pea and cashew soup
Serves: 4
  • 1 tbsp olive oil + 1 tbsp butter
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • ½ leek, chopped
  • 1 stick celery, chopped
  • 450g fresh or frozen peas
  • 50g cashew nuts
  • 700ml vegetable stock
  • 1-2 tbsp lemon juice (to your taste)
  • salt and pepper to taste
  • baby pea shoots/ herbs to serve
  1. Heat the olive oil and butter in a medium saucepan and sauté the onions and garlic until softened.
  2. Add the chopped leek and celery and cook for a further 10 mins.
  3. Stir in peas and cashews, add stock and lemon juice.
  4. Season with salt and pepper and simmer for 15 mins or so until softened.
  5. Use a stick blender to whiz smooth.
  6. Ladle into bowls and top with baby pea shoots, fresh mint and parsley.


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