Cheesy Pea Soup with Crunchy Pea Croutons (Vegan)

 
Yields4 Servings00DifficultyBeginner
Prep Time15 minsCook Time30 minsTotal Time45 mins
INGREDIENTS
For the Soup
 1 tbsp olive oil
 1 white onion, diced
 1 stalk celery, roughly chopped
 1 leek, roughly chopped
 3 cups English peas
 3 ½ cups vegetable stock
 ½ tsp miso paste
  cup raw cashews, soaked for at least an hour in water
 4 tbsp nutritional yeast flakes
 salt and pepper, to taste
For the Crunchy Pea Croutons
 1 cup English peas
 1 tbsp olive oil
 2 tbsp nutritional yeast flakes
 salt and pepper
To Serve
 extra nutritional yeast or grated vegan cheese
DIRECTIONS
To make the soup
1

Heat the olive oil in a medium saucepan and sauté the onions and garlic, until softened. Add the chopped leek and celery and cook for a further couple of minutes.

2

Stir in the peas and add the stock. Simmer for 5 minutes.

3

Add the mixture to a blender, along with the miso (if using*), cashews and nutritional yeast.

4

Taste and add salt and pepper, if desired.

To make the crunchy pea croutons
5

Preheat the oven to 200C and add the ingredients to a small bowl. Mix until well combined and the nutritional yeast has dissolved into the oil, coating the peas.

6

Transfer to a baking tray and roast for approximately 20-25 minutes, shaking the tray every now and then to ensure even roasting. Once they are crispy and golden, they are ready!

To serve
7

Ladle the soup into bowls and top with the crispy pea croutons and (optional) grated vegan cheese.

8

Note: The miso paste helps contribute to the "cheesy" flavor. But, don't worry though if you don't have it in your fridge - it's not crucial to the recipe. You can also try adding a teaspoon of soy sauce or tamari sauce to give a similar flavor.

This recipe (and photos) is from the Wallflower Kitchen at www.wallflowerkitchen.com - a great resource for whole food, plant based recipes.

Ingredients

For the Soup
 1 tbsp olive oil
 1 white onion, diced
 1 stalk celery, roughly chopped
 1 leek, roughly chopped
 3 cups English peas
 3 ½ cups vegetable stock
 ½ tsp miso paste
  cup raw cashews, soaked for at least an hour in water
 4 tbsp nutritional yeast flakes
 salt and pepper, to taste
For the Crunchy Pea Croutons
 1 cup English peas
 1 tbsp olive oil
 2 tbsp nutritional yeast flakes
 salt and pepper
To Serve
 extra nutritional yeast or grated vegan cheese

Directions

To make the soup
1

Heat the olive oil in a medium saucepan and sauté the onions and garlic, until softened. Add the chopped leek and celery and cook for a further couple of minutes.

2

Stir in the peas and add the stock. Simmer for 5 minutes.

3

Add the mixture to a blender, along with the miso (if using*), cashews and nutritional yeast.

4

Taste and add salt and pepper, if desired.

To make the crunchy pea croutons
5

Preheat the oven to 200C and add the ingredients to a small bowl. Mix until well combined and the nutritional yeast has dissolved into the oil, coating the peas.

6

Transfer to a baking tray and roast for approximately 20-25 minutes, shaking the tray every now and then to ensure even roasting. Once they are crispy and golden, they are ready!

To serve
7

Ladle the soup into bowls and top with the crispy pea croutons and (optional) grated vegan cheese.

8

Note: The miso paste helps contribute to the "cheesy" flavor. But, don't worry though if you don't have it in your fridge - it's not crucial to the recipe. You can also try adding a teaspoon of soy sauce or tamari sauce to give a similar flavor.

This recipe (and photos) is from the Wallflower Kitchen at www.wallflowerkitchen.com - a great resource for whole food, plant based recipes.

Cheesy Pea Soup with Crunchy Pea Croutons (Vegan)

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