Creamy Pea Soup #vegan

This simple creamy pea soup is full of flavour and, best of all, can be ready in a matter of minutes.  It's light so perfect as a starter before Easter lunch or for a dinner party.  Or make extra and take it in to work for lunch the next day too.A simple but flavourful soup that can be ready in minutes!

Creamy Pea Soup

Serves 4


1 tbsp olive oil
1 medium white onion, diced
2 cloves garlic, minced
1 leek, sliced
1 stick of celery, roughly chopped
450g frozen peas
50g raw cashews
700ml vegetable stock
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-sized saucepan. Saute the onions and garlic, until softened.

2. Add the chopped leek and celery then cook for a further couple of minutes.

3. Stir in the peas and cashews, then add the stock and balsamic vinegar. Season with salt
and pepper to taste.

4. Simmer for 5 minutes then blend until smooth.

5. To serve, ladle the soup into four serving bowls then top with a swirl of dairy-free cream or soy

Want more vegan recipes?

 Recipe c/o Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.

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  1. Haven't made this for years - we're in for a treat

  2. I might try this tasty dish out!

    Written by Mo

  3. What an excellent recipe. Thanks for sharing. I still make my own soup unless there are bargains on the supermarket fresh soup shelf. I have never thought of adding cashews but will give it a go as I am always looking for ways to add a variety of plant protein to my diet.

  4. Wow I would love to try this soup it looks delicious 👄


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