1 tbsp olive oil
1 onion, finely chopped
1 clove of garlic, crushed
½ tsp dried chilli flakes, extra for garnish
300g frozen peas
800ml 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
1 Heat the olive oil in a large saucepan over a 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.
2 Pour in the frozen peas and vegetable stock and cook for 10 minutes.
3 Remove from the heat and carefully ladle into a highpowered blender. Blitz until smooth, then stir in the parsley and mint.
4 Season to taste with sea salt and black pepper, then squeeze in the lemon juice.
5 Pour into bowls and finish with a swirl of soya cream, and a sprinkle of chilli flakes if you like.
Recipe from 15 Minute Vegan Comfort Food by Katy Beskow (Quadrille, £15) Photography © Dan Jones