This simple Green Pea Soup is so easy to throw together and perfect for a light lunch or as a starter. It uses just a few basic ingredients and tastes great, keeping you warm on a rainy day.
1 tablespoon olive oil
2 onions, roughly chopped
4 garlic cloves, roughly chopped
1 leek, sliced
1 large potato, peeled and cut into cubes
2 teaspoons nutritional yeast
700 ml vegetable broth
2 cups green peas, frozen
2 teaspoons salt
1 teaspoon pepper
Heat the olive oil in a deep pan. Then add the onion and garlic, sautéing for about 5 minutes until translucent.
Add the leek and potato and heat in the pan for 5 more minutes.
Add the vegetable broth, nutritional yeast, salt, and pepper. Bring the soup to a boil and then simmer for about 15 minutes.
Remove the soup from heat and add the peas.
Pour the soup into a blender and blend until entirely smooth and creamy.
Now you can reheat the soup and it’s ready to eat, or you can save it for later!
Serve this soup with my Vegan Sour Cream and my ‘Cheesy’ Tofu Croquettes (also coming soon).
I hope you enjoyed my recipe, it’s loosely based on a recipe from the book ‘NOPI’ by Yotam Ottolenghi & Ramael Scully. It’s a cookbook with lovely recipes and one I would highly recommend, I recently did a review of the book, check out the links below!