Light & Creamy Pea Soup

1. Heat the olive oil in a pot.

2. Add onions, garlic, and celeriac. Sauté until the onions are colored.

3. Add thyme and vegetable broth.

4. Let it simmer for 20 minutes until the celeriac is tender.

5. Add frozen peas and let simmer for another 5 minutes.

6. Transfer to a blender and blend until smooth.

7. Pour the soup back into the pot and let it simmer for another 10 minutes.

8. Add soy cream and stir to combine.

9. Heat a pan with vegan butter and fry the mushrooms until tender and colored.

10. Serve the soup with mushrooms, snack peas, and chives.