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.
- 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
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.
Now add in your diced garlic and cook off for a few minutes or until fragrant.
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.
Remove from the heat and add in lemon juice. Combine with a stick blender or a large glass one.
Serve immediately and garnish with parsley, chopped walnuts, olive oil or a drizzle of dairy-free/ normal sour cream and enjoy.