Peel and finely dice onion and garlic cloves. Peel and dice potato.
In a pot, heat a table spoon of vegetable oil, then add onion and garlic and gently fry until translucent, stirring occasionally. Add diced potatoes and peas, pour over with vegetable stock and season with salt, pepper and finely chopped fresh herbs to taste.
Let it simmer and cook on low for about 15 minutes, until the potatoes and peas are fork-tender. Then, remove from heat, add a tablespoon of lemon juice and blend until smooth in a blender (or with a stick blender).
Pour pea soup on plates and serve.
Optionally you can decorate with some plant-based yogurt or cream, a drizzle of olive oil, some thyme, a teaspoon of chopped peanuts and blanched peas.
To make blanched peas: In a small pot, heat 3 cups of water. When boiling, add a handful of peas, let it cook for a minute, then remove the peas from the boiling water with a skimmer and immediatelly place in a bowl with iced water. Let it cool down for about 5 minutes, then drain and serve.
View the recipe instructions at Vibrant Plates
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