Peas play an important role in the diet of vegetarians, vegans or raw foodist. Thanks to an interesting content of essential proteins, it substitutes animal proteins to many. Pea proteins are therefore very popular nowadays. As I prefer whole foods, I prepare either uncooked or cooked pea soup.
For 2 portions you will need:
- 400 g of frozen organic peas
- 200 ml of cashew cream
- spoonful of olive oil
- freshly ground pepper
- pink Himalayan salt with Irish moss
- wild garlic
and last but not least a powerful high-speed blender.
Start with the cashew cream:
Soak 200 g of raw cashew nuts into water for at least a few hours, then pour the water off. Put the cashew nuts into the blender and mix well. Gradually add water to obtain desired creamy consistency. Season with black salt (containing sulphur and as for taste resembling an egg) and delicate yeast (lahůdkové droždí).
Put thawed peas into the blender, add half the amount of wild garlic, olive oil, salt, pepper and mace. Turn the blender on the highest speed and mix well until you obtain smooth cream, add water as needed. If you own a blender with the heating function as this one, you can use the function to heat the soup.
Pour the soup into bowls and garnish it with cashew cream and chopped wild garlic before serving.