Plenty of crusty country bread is a must with this vividly coloured, fresh-tasting soup.
 

Serves: 4

Ingredients:
75 ml/5 tbsp olive oil
2 large onions, chopped
1 celery stick, chopped
1 carrot, chopped
1 garlic clove, finely chopped
400g/14oz/3 ½ cups frozen petit poi's
900ml/1 ½ pints/3 ¾ cups vegetable stock
25g/1oz/1 cup fresh basil leaves, roughly torn, plus extra to garnish salt and freshly ground black pepper vegan parmesan cheese, to serve (optional)
 

Direction:
1 Heat the oil in a large saucepan and add the onions, celery and carrot and garlic. Cover the pan and cook over a low heat for 45 minutes or until the vegetables are soft. Stir occasionally to prevent the vegetables sticking to the base of the pan.
2 Add the peas and stock to the pan and bring to the boil. Reduce the heat, add the basil and seasoning, then simmer for 10 minutes.
3 Process the soup in a food processor, or blender, for a few minutes until the texture is smooth. Transfer to bowls, sprinkle with vegan parmesan, if using, and garnish with torn basil leaves.

Nutritional Information:
Per portion:
Energy 208kcals/846kj
Protein 6.4g
Fat 14.8g
Saturated Fat 2.2g
Carbohydrate 12.9g
Fiber 5.9g
Iron 2.1g
Calcium 64.2mg