Vegan Pea Soup

4 standard portions

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Ingredients

• 3 tbsp vegan butter ((24g))
• 1 small onion (chopped)
• 4 garlic cloves (minced)
• 1½ cup vegetable broth ((355ml))
• 4 ½ cups green peas ((652g))
• 1 cup coconut milk ((250ml))
• ½ cup fresh flat leaf parsley (without the stalks(15g))
• 1 tbsp fresh thyme ((7g))
• pink salt and black pepper to taste

Method

1. Melt the dairy free butter in a saucepan on low-medium heat
2. Saute the onion and garlic until soft and translucent.
3. Transfer the onion and garlic in a medium sized saucepan then pour in the vegetable stock, green peas, coconut milk, parsley and thyme and add it to the pot.
4. Stir then cover the saucepan with a lid, reduce the heat to low and simmer for 5 minutes.
5. After 5 minutes finally transfer the soup mixture into a high speed blender and pulse for 2 minutes or use an immersion stick blender.
6. Switch the instant pot on and select "saute for 5 minutes".
7. Once the inner pot heats up, add the dairy free butter, onion and garlic and saute for about a minute until soft and translucent.
8. Add the parsley followed by the peas and thyme and continue to cook for 2-3 minutes.
9. Pour in the vegetable stock and coconut milk then stir.
10. Put the lid on, switch the valve to "sealing".
11. Select pressure cook on high and adjust the "+/- button" to 5 minutes.
12. Allow the pot to come to pressure (should take a few minutes).
13. Once cooked flick the valve to "venting" to perform a quick release.
14. Use an immersion blender to puree the soup.
15. Add black pepper and salt to taste and stir.