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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


  • 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


  • 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.