Pea Soup with Ginger and Vegan Cream

Ingredients

• For the soup
• Frozen peas 500g
• Vegetable stock 1 litre
• Medium onion 1
• Garlic cloves 2
• Fresh ginger, peeled and grated 2cm piece
• Vegetable oil 1 tbsp
• Salt to taste
• Black pepper to taste
• For the vegan cream swirl
• Oat cream (or other vegan cream alternative) 100ml
• Optional garnish
• Spring onions, thinly sliced 1-2
• Sesame seeds, toasted 1 tsp

Method

1. Heat the vegetable oil in a large saucepan or pot over a medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant, being careful not to burn them.
3. Pour in the vegetable stock and bring to a simmer. Add the frozen peas, cover the pan, and let it simmer for 5-10 minutes, or until the peas are tender.
4. Remove the pan from the heat. Carefully use an immersion blender to blend the soup until smooth and creamy. Alternatively, let the soup cool slightly and blend in batches in a stand blender, then return to the pan.
5. Stir in most of the oat cream, reserving a little for drizzling. Season generously with salt and freshly ground black pepper to taste.
6. Gently reheat the soup if necessary, but do not boil. Ladle into bowls, swirl with the remaining oat cream, and garnish with sliced spring onions and toasted sesame seeds.