Saffron pea soup with Cashew mint gremolata

Soup

Ingredients:

5 tbsp rapeseed oil

1 shallot

5 cloves of garlic

500g frozen peas, defrosted

½ tsp saffron + 1 tsp hot water to soak (leave a few strands for plating)

1 cup vegetable broth

1 cup oat milk

1/3 cup of oat cream (leave a few tbsp for plating)

*(can use real cream and chicken broth for non-vegan version)

1 tsp salt

1 tsp white wine vinegar

3 tbsp olive oil

¼ tsp black pepper (fresh)

Method:

Chop the shallot and sauté in the rapeseed oil on a low heat for about five minutes, or until soft. Grate the garlic and add to the pan and sauté another 2 minutes. Add the peas and sauté another two minutes. Add the soaked saffron and saffron water. Pour into a blender and add the remaining ingredients. Mix well until smooth. 

Cashew mint gremolata

Ingredients: 

Yield: 53g or 3 large heaping tbsp

6g/ 2 tbsp mint leaves, ribbon chopped + leave some baby leaves for plating

1 garlic clove, minced

½ tsp salt

4 tbsp olive oil + a few tbsp for plating

Zest of two lemons

Method:

Blend well in a bullet. Add lemon zest and mix well. 

To plate: 

Add soup to bowl and one heaping tbsp of gremolata at center. Drizzle cream over dish, then drizzle olive oil, sprinkle a few strands of saffron. Lightly place two leaves on top of gremolata.