How to cook vegan: pea soup w/ gluten-free bread + salad

Team with salad and gluten-free bread for the perfect light dinner.

Place a large pan on low heat. Add teaspoon of olive oil and butter. Allow to melt.

Peel and chop onion. Stir into pan with olive oil and butter. The onion should be cooked to soften, rather than brown.

In a smaller pan, place vegetable stock in 500ml of boiling water. Allow to simmer on medium heat.

Chop the potato into small slices and throw into small pot of vegetable stock.

Tear mint leaves into small pieces, discarding the stem. Place into vegetable stock.

Pour 250g of frozen peas into large pan and stir in with onions. Allow to cook for a few minutes until peas have softened.

Slowly pour the vegetable stock mixture into the large pan and stir in with 50ml of single soya cream. Cover and allow to cook for 5/6 minutes.

Meanwhile, roughly slice cherry tomatoes and spring onion. Mix in with chard, spinach and rocket in a small bowel. Using juice of half a lime, squeeze over salad and mix using your hands.

When soup has cooked, use a ladle to pour into a blender and blend until smooth. Season with salt and pepper to taste.

Drizzle a teaspoon of extra virgin olive oil over your toasted gluten-free bread and pop alongside soup and salad. Enjoy!