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Pea soup

This soup screams spring!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Lunch
Keyword: soup
Servings: 4


  • 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


  • 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.