Five-Minute Pea Soup with Bhaji Pancakes

Name: Five-Minute Pea Soup with Bhaji Pancakes
Yield: Makes 2 portions
Ingredients: olive oil, for frying; 250 ml (8½ fl oz/1 cup) Plant Cream; 375 g (13 oz/2½ cups) frozen peas; salt and freshly cracked black pepper; salt and freshly cracked black pepper; 2–4 medjool dates, torn into pieces; 1 red onion, sliced; 120 g (4 oz/1 cup) buckwheat flour; 250 ml (8½ fl oz/1 cup) water; 1 pinch of bicarbonate of soda (baking soda); 1 pinch of bicarbonate of soda (baking soda); ½ teaspoon baking powder; 1 teaspoon yellow curry powder; 1 teaspoon salt; plant yoghurt or coriander (cilantro) or parsley leaves, to serve; plant yoghurt or coriander (cilantro) or parsley leaves, to serve; plant yoghurt or coriander (cilantro) or parsley leaves, to serve; plant yoghurt or coriander (cilantro) or parsley leaves, to serve; hemp hearts; dash of olive oil

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

Ridiculously easy, super-tasty and great as a quick dinner after a long day at work, this truly feels like a hug in a bowl – comfort on a high level.

Ingredients

olive oil, for frying
375 g (13 oz/2½ cups) frozen peas

Dinner
Gluten-free
Vegan
Soup

Method

To make the pancakes, heat a little olive oil in a large frying pan (skillet) and fry the onion for about 5 minutes until soft. Add the dates and set aside. Put all the remaining ingredients in a bowl and mix well, then stir in the onion and dates. Reheat the pan, then spoon out your pancakes one by one. There should be enough for four pancakes in total. Once there are small air bubbles on one