Recipe: The ultimate winter-warmer soup – and it’s vegan

Passionate about food which is as full of goodness as flavour, Cambridge nutritionist and plant-based chef Melanie Hanspall shares a monthly recipe with Velvet. On the menu for November: pea and potato soup

This pea and potato soup is a really nourishing winter warmer. Hearty and filling, it uses just a few simple ingredients, so is incredibly budget-friendly! Peas are a freezer staple and so versatile - a rich source of immune-boosting Vitamin C, fibre and plant protein. Topping the soup with extra virgin olive oil and seeds adds a dose of healthy fats and more protein.

Ingredients (to serve two):

1 medium potato, peeled, chopped

1 medium onion, peeled, chopped

1 garlic clove, peeled, chopped

400g frozen peas defrosted

1 pint veg stock

Sea salt and pepper

Extra virgin olive oil

Olive oil (or any other cooking oil)

Handful any seeds: sunflower, pumpkin (optional)

Good quality sourdough for serving (optional)

Method:

In a large heavy saucepan, add 3-4 tablespoons olive oil and heat on medium.

Add the onion and garlic and saute until translucent.

Add the potato and stock and simmer on medium heat until the potato has softened.

Add the peas and simmer for a minute then take off the heat.

Using a jug or hand blender, blend the soup to desired consistency (you may need to add a little more stock).

Season with the salt and pepper to taste.

Add a generous glug of the extra virgin olive oil, top with the seeds if using and enjoy!

For more information about Melanie’s work as a nutritionist, plus more plant-based recipe inspiration, see lovenutritioncambridge.co.uk