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
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 courtesy of Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018