Vegan Green Pea Soup
- 1 tablespoon of olive oil
- 1/2 onion, chopped
- 1 clove of garlic, minced
- 1 bag of frozen peas
- 2 cups of vegetable broth, plus more if needed
- Salt and pepper, to taste
- Parsley leaves, for garnish
- Cayenne pepper or Peperita optional
In a large pot, heat oil over medium-high heat. Add onions and cook until tender, about 7-10 minutes. Add garlic and cook until fragrant, about 1 minute. Add peas and vegetable broth, and cook until broth just begins to simmer.
Working in batches, carefully transfer the soup to a blender, cover, and blend until pureed. Add a little more broth to the blender if needed. Return the pureed soup into a clean pot. Continue until all the soup is pureed.
Heat pureed soup over medium heat until it bubbles and is heated throughout, stirring frequently. Thin out with more broth if needed. Season with salt and pepper.
Divide between bowls and garnish with parsley and cayenne (optional).
Vegan Minty Green Pea Soup
- 2 tablespoons extra-virgin olive oil
- 2 cups (300g) yellow onion
- 1 cup (120g) cauliflower florets
- 5 cups (1.24l) vegetable broth
- 2 cups firmly packed chopped iceberg lettuce
- 6 cups (810g) frozen green peas, thawed
- 1 teaspoon Celtic sea salt, plus more to taste
- ¾ cup (21g) firmly packed fresh mint leaves Freshly ground black pepper
- 2 teaspoons fresh lemon juice, plus more to taste
- Vegan sour cream, to serve (optional)
- Finely choped flat-leaf parsley, to serve (optional)
1. In a large pot, heat the olive oil over medium heat and sauté the onions with a pinch of salt for about 5 minutes, until soft and translucent. Add the cauliflower and broth, raise the heat to high, and bring to a boil. Lower the heat to medium and simmer for about 10 minutes, until the cauliflower is just cooked through. Add the lettuce, peas, and remaining salt, and simmer for about 2 minutes, until just cooked but still vibrant green. Remove the pot from the heat and allow to cool slightly. Add the mint.
2. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend.)
3. Return the soup to the saucepan, season to taste, and warm it over low heat. Add the lemon juice, and season to taste.
4. To serve, ladle the soup into bowls and garnish with a dollop of sour cream and sprinkle of parsley, if desired.
Recipe Source: http://amp.gs/xaTO