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