Peel and roughly dice the onion and cook it gently in the olive oil in a large saucepan over a low heat until soft and translucent.
Pour in the vegetable stock, bring to the boil and add the peas. Simmer briefly until they are cooked and still bright green.
Meanwhile, pick the mint leaves and soak the cashews briefly in warm water.
Blend the soup with the cashews and mint until smooth and creamy. Season to taste with salt.
If the soup is too thick, add a little water or stock and blend briefly again.
Ladle into bowls and serve with hemp seeds.
Good to know
This soup is fresh and soft, with a pleasantly clear flavour. I especially like it when I want something green that's still satisfying and comforting.
Swaps
Cashews → white beans (more fibre, nut-free) | hemp seeds → pumpkin seeds (more magnesium and iron) | mint → parsley (more vitamin K) | vegetable stock → unsweetened oat cooking cream plus water (milder, creamier; contains gluten unless certified gluten-free)
Allergens
Contains tree nuts (cashews); finely puréed, it can suit small children well. In pregnancy the ingredients are common, as long as there's no nut allergy and the herbs are washed thoroughly.
