By Katy Beskow, from 15 Minute Vegan Comfort Food by Katy Beskow (Quadrille, £15) Photography © Dan Jones
Serves 4
Carbon emissions: 0.56kg per serving
This soup is delicious as part of a picnic. Ladle into an insulated flask while hot and swirl over the soya cream just before eating.
Ingredients
1 tbsp olive oil
1 onion, finely chopped
1 clove of garlic, crushed
½ tsp dried chilli flakes, extra for garnish
300g frozen peas
800ml hot vegetable stock
Generous handful of fresh flat-leaf parsley, finely chopped
Generous handful of fresh mint leaves, finely chopped
Generous pinch of sea salt and black pepper
Juice of ½ unwaxed lemon
4 tbsp soya cream, to finish
Directions
Heat the olive oil in a large saucepan over a medium heat and cook the onion for 2–3 minutes until softened but not browned. Add the garlic and chilli flakes, and cook for a further minute.
Pour in the frozen peas and vegetable stock and cook for 10 minutes.
Remove from the heat and carefully ladle into a highpowered blender. Blitz until smooth, then stir in the parsley and mint.
Season to taste with sea salt and black pepper, then squeeze in the lemon juice.
Pour into bowls and finish with a swirl of soya cream, and a sprinkle of chilli flakes if you like.
Recipe from Katy Beskow’s ‘15 minute vegan comfort food’ (Quadrille £15) photography © Dan Jones for The Vegan Society’s Plate Up for the Planet campaign which asks people to take a seven-day planet-changing vegan challenge and think differently about what they eat. Sign up for free at www.vegansociety.com/plateup.
For the plant-based cook
Fancy more comforting plant-based soups? Vegan Food & Living — the UK’s number one vegan magazine — delivers a fresh batch of plant-based recipes, features and product reviews every month.
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