This vibrant pea and kale soup is wholesome, creamy, and easy to make. Top it with your favorite roast chickpeas and enjoy a well-balanced cold-weather meal.
Ingredients
- 300 g frozen peas about 2 cups
- 100 g curly kale torn into small pieces (about 3 ½ cups)
- 1 liter vegetable stock about 4 cups
- 100 ml vegan cream about ½ cup
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the kale to the pan and sauté for 2-3 minutes until it starts to wilt.
- Add the frozen peas and vegetable stock to the pan and bring to a simmer.
- Cook for 10-15 minutes until the peas are tender.
- Use a hand blender to blend the soup until it's smooth. If you prefer a chunkier soup, you can blend it less.
- Stir in the vegan cream and season with salt and pepper to taste.
- Heat the soup for another 2-3 minutes until it's heated through.
- Serve the soup hot with some crusty bread on the side.