Pea soup
This soup screams spring!
Ingredients
- 1 leek, finely chopped
- 1 stalk celery, finely chopped
- 400 g frozen peas
- 1 finely chopped small onion
- 1250 ml water
- salt and pepper
- 60 g vegan buttery spread
- 1 tsp caster sugar
- 1 finely chopped gem lettuce
- 150 ml soya milk
- 3 tsp toasted flaked almonds
- 75 ml olive oil
- 1 handful fresh basil
Instructions
- Melt the buttery spread (or normal butter if you're not vegan) in a saucepan and add the chopped onion, leek, celery and salt. Cook the veggies for about 10-15 minutes.
- Add the potato, sugar, peas together with 1.25l of water and bring to the boil. Simmer for around 20 minutes, adding the finely chopped lettuce in the final 2 minutes.
- Remove from the heat, stir in the soya milk and season to taste. Puree in batches until smooth.
- Whizz the garlic, basil and olive oil in a food processor together with a pinch of salt to make the dressing. Set aside.
- Ladle the soup into bowls, add a few dots of the green basil oil and scatter the toasted flaked almonds over each.