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Creamy Pea Soup

Serves 4 | Cooking 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
  • 450g frozen peas
  • 700ml vegetable stock
  • 50g raw cashews
  • 1 tbsp balsamic vinegar (optional)
  • Salt and pepper to taste
  • Dairy-free cream or soy yoghurt, to serve

Method

  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 an mix until smooth.
  4. Ladle the soup into four serving bowls and top with a swirl of dairy-free cream or soy yoghurt.

 

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