Cheesy Pea Soup

Name: Cheesy Pea Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: British
Ingredients: 1 tbsp apple cider vinegar; 3 tbsp nutritional yeast flakes; 1 tsp yeast extract or miso paste; 1 tsp yeast extract or miso paste; 50 g/1¾ oz (scant ½ cup) cashews, soaked for at least an hour in warm water; 50 g/1¾ oz (scant ½ cup) cashews, soaked for at least an hour in warm water; 450 g/1 lb (3 cups) frozen petit pois; 800 ml/28 fl oz (3½ cups) vegetable stock, plus extra if needed; Cashew Cream or soy yoghurt, to serve; sea salt and ground black pepper; Cashew Cream or soy yoghurt, to serve; ⅛ tsp ground nutmeg; sea salt and ground black pepper; 1 white onion, roughly chopped; 1 tbsp vegetable oil; 1 leek, roughly chopped; 1 celery stick, roughly chopped

Preparation info

Serves
6

Difficulty
Easy
Ready in
30 min

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

This is the soup I crave and make most often. Something about the combination of the sweet peas and the earthy, cheesy flavour makes it so moreish.

Ingredients

1 tbsp vegetable oil
1 white onion, roughly chopped
1 celery stick, roughly choppe

Europe
United Kingdom
Soup
Vegan
Mediterranean

Method

Heat the oil in a large saucepan over a low-medium heat and sauté the onion, celery and leek for 8 minutes, until softened.
Add the peas, vegetable stock and cashews. Raise the heat to high and bring to the boil, then reduce the heat to medium and simmer for 2 minutes.
Pour the mixture into a blender, along with the yeast extract or miso paste, vinega