15-Minute Vegan Herby Pea Soup Recipe


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


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.
Pour in the frozen peas and vegetable stock and cook for 10 minutes.
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.
Pour into bowls and finish with a swirl of soy cream, and a sprinkle of chilli flakes if you like.


"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.


Serves 4


Tuesday, November 6, 2018 - 1:07pm


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