A quick, vegan friendly soup is the perfect thing for the whole family to enjoy as a light lunch, starter or main meal alongside some crusty bread. Simple to make with little work.
This recipe will make 4 portions and can easily be customised to your family’s tastes, add a hint of spice or tone done the garlic.
Ingredients
- 1 x Spanish onion (diced)
- 4-6 x garlic cloves (diced)
- 2 x medium white potatoes (peeled & cubed)
- 350g frozen peas (or fresh when in season)
- 750ml vegetable stock
- 1 x tablespoon of lemon juice
- 40g fresh parsley (diced)
- Olive oil
- Salt & pepper
Optional toppings
- Chopped parsley
- Olive oil
- Chopped walnuts
- Dairy-free sour cream / normal sour cream
Method
STEP 1
Put a large pot on the stove on medium-high heat with a generous splash of olive oil. Add in your diced onion and cook until translucent.
STEP 2
Now add in your diced garlic and cook off for a few minutes or until fragrant.
STEP 3
Add in your peas, potatoes and vegetable stock. Season with diced parsley as well as salt and pepper to taste. Simmer for 15 minutes or until your potatoes are fork-tender.
STEP 4
Remove from the heat and add in lemon juice. Combine with a stick blender or a large glass one.
STEP 5
Serve immediately and garnish with parsley, chopped walnuts, olive oil or a drizzle of dairy-free/ normal sour cream and enjoy.