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Sunday, 18 March 2018

Creamy Pea Soup...

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.

How To Make Creamy Pea Soup:

Serves: 4

Cook time: 8 minutes
Total time: 10 minutes

  • 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

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.

Recipe and images courtesy of:

Credit: Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.

What do you think of this Creamy Pea Soup?

Fancy trying it?

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!



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


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