Pea and Basil Soup
Pea and Basil Soup
Vegan Lass
Ingredients
- 3 Tbsp olive oil
- 1/2 brown onion, diced
- 6 cloves garlic, chopped
- 1 kg frozen peas
- 700 ml vegetable stock
- 500 ml non-dairy milk
- Juice of 2 lemons
- 1 pinch salt
- 2 pinches pepper
- 45 g basil, torn
- 100 ml vegan cream
- Zest of one lemon
- 1 handful pea shoots
Method
- Heat 2 tablespoonsful of the olive oil in a large saucepan or pot over medium-high heat. Add the onion and garlic and fry until translucent.
- Add the peas and fry for about 1 minute.
- Add the stock, non-dairy milk, and juice of 1 lemon. Bring to the boil, then reduce the heat to low-medium. Simmer for 20 to 30 minutes until the peas are soft but still bright green.
- Remove from the heat and blend to the desired consistency.
- Add the salt, 1 pinch of the pepper, and the remaining lemon juice. Add the basil and blend again until incorporated.
- To serve, top with the remaining olive oil and pepper and the vegan cream, lemon zest, and pea shoots.
Recipe Adapted From Vegan Lass
