Cashews Gluten free Healthy Lunch Ramps Spring Vegan Easter

Green pea and cashew cream with ramsons

The idea of this soup came out when my friend who loves cashew “cheese” with wild garlic said: “It should be a soup!”.
So I decided to make it. But cashews and ramsons are not good base for the soup. Green peas came to the rescue. I also added a leek and lime juice.
As a result we have delicious, creamy in taste and in colour soup, perfect for spring.

When I made this cream for the first time, I used about 15 leaves of wild garlic. But I strongly recommend to add more- 20 or even more. The ramsons gives this refreshing, a little spicy taste. And it fits perfectly with lime juice.
Use it chopped to garnish and don’t forget about olive oil to finish the dish before serving.

5 servings

450g green peas*
1 medium leek (white part)
2 tbsp canola oil
1 cup cashews (120g)
15-20 ramsons leaves**
juice from 1 lime
1 liter of vegetable broth

chopped ramsons
olive oil

* you can use fresh or frozen one
** add gradually, you can add even more than 20 if you want

1. Heat the canola oil in the frying pan. Add leek cut into half-moons. Fry until soft.

2. In a large pot, brig a broth to a boil. Add cashews and peas and cook for about 8 minutes. Add the leek and cook for another 1 minute.

3. Turn the heat off and add chopped wild garlic. Blend until smooth and creamy. Add more water if the soup is too thick. Add the juice from 1 lime. Season with salt and pepper. Serve with chopped ramsons and  olive oil.

Nutrition info:

1389 calories

protein: 68 g; fat: 82 g; carbohydrates: 131 g, dietary fibre:  32,5 g;
iron: 21 mg; calcium: 242 mg; zinc: 9,6 mg

1 serving:
278 calories

protein: 13,7 g; fat: 16,4 g; carbohydrates: 26 g, dietary fibre: 6,5 g;
iron: 4,2 mg; calcium: 48,4 mg; zinc: 1,9 mg