Quick and Easy Pea Soup with Basil Pesto
Servings: 4 portions
Calories: 239kcal
Print Recipe
Ingredients
- 40 g cashews *
- 3 cloves garlic
- 4 spring onions
- 1 tablespoon light olive oil
- 450 g peas frozen
- 500 ml vegetable stock **
- ¼ teaspoon pepper
- ¼ teaspoon salt or more depending on the broth
For the pesto: you can also use store bought pesto if you want.
- 3 tablespoon fresh basil chopped
- 1 tablespoon cashews
- 1 tablespoon olive oil
- ½ teaspoon nutritional yeast
- ¼ clove garlic
Instructions
- Roughly chop the spring onions and garlic. Add them with the cashews and 1 tablespoon olive oil to a saucepan. Gently saute everything at medium heat for about 5 minutes until the onions and garlic have softened.
- Add the peas, vegetable stock, salt and pepper, turn up the heat to maximum and let it come to a boil. Simmer for about 5-7 minutes until the peas are done.
- Meanwhile, blend up the ingredients for the pesto or process them by hand with a pestle or mortar. You can, of course, skip the pesto or use already made one but I highly recommend you try it this way.
- Once the peas are tender blend your soup until creamy. If it is too thick add a little bit more vegetable stock.
- Serve the soup garnished with 1 teaspoon of fresh pesto per plate. You can also add some thinly sliced spring onion greens or a basil leaf. This soup makes a great starter for four people or a main for two.
Notes
* The cashews add a creaminess to the soup, comparable to actual added cream. You can skip them to get a lighter version.
** Depending on how thick you like your soups you might need a little bit more vegetable stock so make more if you are unsure.
Nutrition
Serving: 1bowl | Calories: 239kcal | Carbohydrates: 23g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Sodium: 655mg | Potassium: 399mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1350IU | Vitamin C: 48.3mg | Calcium: 48mg | Iron: 2.7mg