Recipe Category:

Published :  2013 - 04 - 26

Nutritive 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

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.

Ingredients :

• 48 ounces Chicken broth canned

• 3 cups Water

• 1 cup Rice white long-grain uncooked

• 15 cups Spinach

• 6 large Egg

• 9 Tablespoons Lemon juice

Video :

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