Italian Pea and Basil Soup

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* Exported from MasterCook *

 

Italian Pea and Basil Soup

 

Recipe By :The Vegan Cookbook - Nicola Graimes

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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5 tablespoons olive oil

2 large onions -- chopped

1 celery stalk -- chopped

1 carrot -- chopped

1 garlic clove -- finely chopped

3 1/2 cups frozen peas

3 3/4 cups vegetable stock

1 cup fresh basil leaves. plus extra for garnish -- roughly

torn

salt and freshly ground black pepper

vegan Parmesan cheese, to serve (optional)

 

Heat the oil in a large saucepan and add the onions, celery, carrots, and

garlic. Cover the pan and cook over low heat for 45 minutes or until the

vegetables are soft. Stir occasionally to prevent the vegetables from sticking

to the bottom of the pan.

 

Add the peas and stock to the pan and bring to a boil. Reduce the heat, add the

basil and seasoning, then simmer for 10 minutes.

 

Process the soup in a food processor, or using a 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.

 

Description:

" Plenty of crusty country bread is a must with this vividly colored,

fresh-tasting soup. "

 

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Per Serving (excluding unknown items): 430 Calories; 21g Fat (43.2% calories

from fat); 13g Protein; 49g Carbohydrate; 11g Dietary Fiber; 2mg Cholesterol;

1682mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Vegetable; 4 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0