Green Pea and Pea Shoot Soup
If you’re looking for a healthy, light and protein-rich vegan soup, this Green Pea and Pea Shoot Soup is a perfect choice. Packed with vibrant flavour and fresh ingredients, it’s a quick recipe you can make any time of year. This soup naturally vegan (but you can serve it with a swirl of Greek yogurt as a vegetarian option) – it’s also high in plant-based protein and fibre, making it a nourishing option for lunch or a light dinner. Serve it alongside a slice of crusty sourdough bread or your favourite bread for a complete, satisfying meal.
Ingredients
Method
- Chop the onion and garlic finely.
- Heat a drizzle of olive oil in a medium pan over medium heat.
- Add the onion and cook for 4–5 minutes until tender and translucent.
- Stir in the garlic and cook for another minute until fragrant.
- Pour in the cider vinegar and let it bubble for a few seconds to slightly caramelize.
- Add the peas, water and vegetable stock cube.
- Bring to a boil, then reduce to a gentle simmer and cook for about 10 minutes.
- Remove the pan from the heat and stir in the pea shoots so they gently wilt.
- Use a stick blender or transfer to a liquidizer to blend until smooth and creamy.
- Season with freshly ground black pepper (and salt, if needed).
- Ladle the soup into bowls.
- Garnish with some pea shoot leaves and, if desired, a dollop of Greek yogurt or a drizzle of cider vinegar.