15-Minute Vegan Herby Pea Soup Recipe

Heat the olive oil in a large saucepan over medium heat and cook the onion for 2–3 minutes until softened but not browned. Add the garlic and chilli flakes, and cook for a further minute.

Pour in the frozen peas and vegetable stock and cook for 10 minutes.

Remove from the heat and carefully ladle into a high-powered blender. Blitz until smooth, then stir in the parsley and mint. Season to taste with sea salt and black pepper, then squeeze in the lemon juice.

Pour into bowls and finish with a swirl of soy cream, and a sprinkle of chilli flakes if you like.