Fresh vegetable soup with winter vegetables, mint, and cashews

Name: Fresh vegetable soup with winter vegetables, mint, and cashews
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 200 g peas (frozen); 1.5 litres vegetable broth; 2 onions (diced); 1 leek (finely chopped); 100 g split peas; 200 g spinach (washed); 10 g mint (finely chopped); 100 ml plant-based cream ((e.g. soy cream)); 75 g roasted cashews

A bowl of creamy fresh vegetable soup with winter vegetables is garnished with seeds and drizzled with cream, set on a light blue surface. Beside the bowl is a spoon and slices of whole-grain bread. Fresh broccoli and arugula leaves are scattered around. — Credit: Adobe Stock / julie208

This recipe for colorful vegetable soup with winter vegetables, mint, and cashews is wonderfully fresh and flavourful. Additionally, its color is stunning and truly a sight to behold. That's why this recipe is perfect for a Christmas dinner!

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 40 minutes

Ingredients

Servings: 6

200 g

peas frozen
1.5 liters

vegetable broth
2

onions diced
1

leek finely chopped
100 g

split peas
200 g

spinach washed
10 g

mint finely chopped
100 ml

plant-based cream (e.g. soy cream)
75 g

roasted cashews

Calories: 224 kcal

Instructions

Sauté the onions and leek for a few minutes. Then add the split peas and vegetable broth and let simmer for 10-15 minutes until the split peas are tender.
Add the peas, let them warm through, and finally add the spinach and mint. Puree everything into a smooth consistency using an immersion blender.
Stir in the cream. Taste and season with salt and pepper.
Garnish with the roasted cashews and optionally a drizzle of extra cream and finely chopped mint.

Notes

You can substitute cashews with pumpkin seeds or sunflower seeds briefly roasted (and optionally splashed with a dash of soy sauce for extra flavor). These are more economical.
Source: Dish by Bert Deganck
Photography: (c) Toos Vergrote