15-Minute Vegan Herby Pea Soup Recipe
Ingredients
1 tbsp olive oil
1 onion, finely chopped
1 clove of garlic, crushed
½ tsp dried chilli flakes, extra for garnish
300g (10oz/2 cups) frozen peas
800ml (scant 1 ½ pints/3 ½ cups) hot vegetable stock
Generous handful of fresh flat-leaf parsley, finely chopped
Generous handful of fresh mint leaves, finely chopped
Generous pinch of sea salt and black pepper
Juice of ½ unwaxed lemon
4 tbsp soya cream, to finish
Preparation
1
Heat the olive oil in a large saucepan over medium heat and cook the onion for 2–3 minutes until softened but not browned. Add the garlic and chilli flakes, and cook for a further minute.
2
Pour in the frozen peas and vegetable stock and cook for 10 minutes.
3
Remove from the heat and carefully ladle into a high-powered blender. Blitz until smooth, then stir in the parsley and mint. Season to taste with sea salt and black pepper, then squeeze in the lemon juice.
4
Pour into bowls and finish with a swirl of soy cream, and a sprinkle of chilli flakes if you like.
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About
"I love this storecupboard soup, which is creamy and vibrant, as well as being ready to eat in less than 15 minutes. This soup is delicious as part of a picnic. Ladle into an insulated flask while hot and swirl over the soya cream just before eating." ~ Katy Beskow
Recipe excerpted with permission from 15-Minute Vegan Comfort Food by Katy Beskow, published by Quadrille September 2018.
Yield:
Serves 4
Added:
Tuesday, November 6, 2018 - 1:07pm
