Introduction:

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

Recipe Category:

Published :  2011 - 01- 03
 

Nutritive Information :      

• Energy 208kcals/846kj

• Protein 6.4g

• Fat 14.8g

• ed Fat 2.2g

• Carbohydrate 12.9g

• Fiber 5.9g

• Iron 2.1g

• Calcium 64.2mg

Instructions :

• 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.

• 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.

• 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.

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)

Source 

- Women Fitness