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Vegan Minty Pea Soup

Discussion in 'Soups' started by shyvas, Nov 14, 2012.

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  1. shyvas

    shyvas Deity Forum Moderator

    2 tbs olive oil (or corn)
    2 chopped onions
    500 g frozen peas
    1 small courgette/zuchinni (optional)
    1 litre of vegetable stock
    a handful of fresh mint leaves
    salt and black pepper

    Gently cook the chopped onions and courgette in the heated oil for approx. 5 minutes.
    Add the stock, cover and gently simmer for 10-15 mins until tender. Add the peas,
    the mint and cook for another 4-5 mins.

    Set aside a cup of the stock. Blend the vegetables and stock. Add the remaining stock
    until you obtain the desired consistency. Adjust the seasoning.
    Drizzle some evo onto the soup and extra freshly milled pepper.

    Tip : You could also add 1 or 2 tbs of soya cream. it is delicious with toasted
    granary toast. You can also serve it chilled during the summer.

    [​IMG]
     
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