Green Pea Soup
A smooth, creamy soup without any cream added. Green peas bring a combination of fibre, protein and a generous amount of vitamin K, leaving you feeling light yet satisfied. Tangy pickled red onion balances the slightly sweet flavour of the soup, while roasted lentils add a crispy texture and extra plant points.
Serve it hot or chilled, or as an elegant starter – few, if any, of your guests will guess what's in it.
Ready in 20-30 minutes / 4-6 servings
Tips
Serve with roasted lentils for a complete and filling experience.
Make a creamier soup by adding 150-200 ml coconut milk and add grated coconut to the toppings.
Ingredients
600 g frozen peas
280 g yellow onion (about 2 medium)
3-4 cloves of garlic
2–3 tbsp olive oil
1.2 litres of water
2 vegetable bouillon cubes
2-3 tbsp apple cider vinegar, to taste
¼ -½ tsp chili powder or finely chopped red chili
Salt & black pepper, to taste
“Pickled” red onion:
100-150 g red onion (about onion)
3-4 tbsp appel cider vinegar
Preparation
Defrost the peas.
Pickle the red onion: shred it finely, massage lightly and cover with apple cider vinegar. Leave for at least 1 hour.
Roughly chop the onion and garlic. Fry in the olive oil for about 5 minutes, until soft.
Add the water, bouillon and apple cider vinegar. Cover and simmer for 10–15 minutes.
Take the pan off the heat and add the peas. Blend until smooth.
Add more water if needed. Season with salt, pepper and chili.
Top with the pickled red onion and roasted lentils.
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