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Creamy Pea Soup: Perfect For A Light Starter Or Lunch

Creamy Pea Soup: Perfect For A Light Starter Or Lunch. Happy Sunday. Are you looking for a nice and tasty soup recipe to try out? Creamy pea soup anyone? A simple but flavourful soup that can be ready in minutes! How tasty!? Perfect for a light starter.

Creamy Pea Soup
Creamy Pea Soup

How To Make Creamy Pea Soup:

Serves: 4

Cook time: 8 minutes
Total time: 10 minutes

Ingredients:

1 tbsp olive oil

1 medium white onion, diced

2 cloves garlic, minced

1 stick of celery, roughly chopped

1 leek, roughly chopped

450 g frozen peas

700 ml vegetable stock

50 g raw cashews

(Optional) 1 tbsp balsamic vinegar

Salt and pepper to taste

Dairy-free cream or soy yoghurt, to serve

Creamy Pea Soup

How To Make:

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.

Creamy Pea Soup

Recipe and images courtesy of: Credit: Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.

Creamy Pea Soup

What do you think of this Creamy Pea Soup? Fancy trying it?

Creamy Pea Soup: Perfect For A Light Starter Or Lunch.

Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.
Are you looking for a nice and tasty soup recipe to try out? Creamy pea soup anyone? A simple but flavourful soup that can be ready in minutes! How tasty!? Perfect for a light starter.
Cook Time 8 mins
Course Soup
Servings 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
  • 450 g frozen peas
  • 700 ml vegetable stock
  • 50 g raw cashews
  • (Optional) 1 tbsp balsamic vinegar
  • Salt and pepper to taste
  • Dairy-free cream or soy yoghurt, to serve

Instructions
 

  • 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.
  • Stir in the peas and cashews, then add the stock and balsamic vinegar. Season with salt and pepper and simmer for 5 minutes.
  • Transfer to a blender and mix until smooth.
  • Ladle the soup into four serving bowls and top with a swirl of dairy-free cream or soy yoghurt.

You might also like these recipes from The Vegan Society:

Mushroom & Leek Pie:

Mushroom & leek pie, what a tasty combination!? Creamy mushrooms and leeks encased in a crispy, golden pie crust. Delicious, filling and a great choice to serve to both vegans and meat-eaters! The pie is filling and features vegetables encased in a crispy, golden pie crust. Mushroom & Leek Pie.

Lemon Possets With Shortbread:

Lemon Possets with shortbread anyone? Ultra creamy lemon puddings with sweet, crumbly shortbread cookies – perfect for dipping! Lemon Possets With Shortbread.

Balsamic Roasted New Potatoes With Asparagus:

Fancy trying this Balsamic Roasted New Potatoes With Asparagus recipe out?

A flavourful side dish featuring seasonal asparagus and new potatoes. Salty potatoes paired with the subtle sweetness from the asparagus and balsamic vinegar make this utterly moreish. Balsamic Roasted New Potatoes With Asparagus.


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4 responses to “Creamy Pea Soup: Perfect For A Light Starter Or Lunch”

  1. The Lazy Gastronome says:

    I love pea soup made from fresh peas and not split. This is beautiful. Thanks for sharing at the What's for Dinner party.

  2. Anonymous says:

    looks yummy

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