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> Italian Pea and Basil Soup
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Italian Pea and Basil Soup
Photo: Italian Pea and Basil Soup
Published:
Summary:
- The complete recipe with Ingredients, Nutritive value and Instruction.
Review/Rating:
Prep time:
Cook time:
Total time:
Yield:
Serving size:
Nutritive Information:
- Energy: 208kcals/846kj
- Fat : 14.8g
- Saturated Fat : 2.2g
- Carbohydrate : 2.2g
- Iron: 2.1g
- Fibre: 2.1g
- Calcium: 64.2mg
Ingredients:
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75 ml/5 tbsp olive oil
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2 large onions, chopped
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1 celery stick, chopped
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1 carrot, chopped
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1 garlic clove, finely chopped
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400g/14oz/3 ½ cups frozen petit poi's
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900ml/1 ½ pints/3 ¾ cups vegetable stock
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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)
Instructions:
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900ml/1 ½ pints/3 ¾ cups vegetable stock.
- Remove and discard the stalks from the shiitake mushrooms. Cut the caps into thin strips. Cut the tofu into 1cm/ ½ in cubes and shred the bamboo shoots finely.
- 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.
- 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.
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