My Favourite Pea & Basil Soup
I've been making this soup for years and it's one of my favourites. It's realy simply and packed with taste! It's already vegan, and the soup is ready in roughly 15-20mins. It's important to make sure you use good stock/bouillon. I like the powder version you can get from your local organic shop. I use Vetara, but Healthy Planet is also a good brand.
For the meatlovers out there, or those wanting extra protein/iron, you can add lightly pan-fried veggie bacon bits if you like. I have tried it, and it's pretty good. Personally I think it is actually better without, but taste is a personal thing. :-)
Serves: 4-6, Preparation: 5-10 minutes, Cooking: 20-25 mins
For the meatlovers out there, or those wanting extra protein/iron, you can add lightly pan-fried veggie bacon bits if you like. I have tried it, and it's pretty good. Personally I think it is actually better without, but taste is a personal thing. :-)
Serves: 4-6, Preparation: 5-10 minutes, Cooking: 20-25 mins
Ingredients
- 3 Tbs olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 garlic cloves, crushed
- 400 g frozen petit pois (baby peas)
- 700ml vegetable stock
- 3/4 - 1 cup fresh basil leaves - roughly torn (according to taste)
- Salt and freshly ground black pepper
- Fresh Bread to serve
Preparation
- Heat oil in large saucepan and add onions, carrots and garlic. Cover the pan and cook over low heat for 5-10 minutes, stirring regularly.
- Add the peas and stock to the pan and bring to a boil, stirring regularly. Reduce the heat, and allow to simmer for a further 10 minutes. Add the basil and seasoning, then simmer for further 5 minutes.
- Process the soup in food processor or blender or hand-blender until the texture is smooth. Transfer to bowls and garnish with basil leaves.
- Serve with fresh bread.