Creamy Chicken Peas Soup

Add olive oil, chopped scallions, sliced garlic, salt, and black pepper to a pot heated over medium heat. Saute until onions are golden brown. Stir well. When done, add about 3.4 ounces (100 ml) water and add sliced carrots. Cook for about 5 minutes.

In the meantime, peel potatoes and cut into cubes. Add to the pot along with 67.6 ounces (2 liters) of water. Bring to boil. Add vegan bouillon cube and let it cook for about 15 minutes.

Add peas to the pot and cook for another 15 minutes. Halfway through cooking, add chopped chicken. Stir everything. At the end, add chopped parsley and cook for 5 minutes.

Let cool for 5–10 minutes and add to blender or use a stick blender. Mix until smooth and creamy.