Ingredients:
chopped1 carrot, chopped1 garlic clove, finely chopped400g/14oz/3 ½ cups frozen petit poi's900ml/1 ½ pints/3 ¾ cups vegetable stock25g/1oz/1 cup fresh basil leaves, roughly torn, plus extra to garnish salt and freshly ground black pepper vegan parmesan cheese, to serve (optional) 75 ml/5 tbsp olive oil2 large onions, chopped1 celery stick


Direction:
(1) Heat the oil in a large saucepan and add the onions, celery and carrot and garlic. Cover the pan and cook over a low heat for 45 minutes or until the vegetables are soft. Stir occasionally to prevent the vegetables sticking to the base of the pan. 2 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.3 Process the soup in a food processor, or 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.

Nutritional Information:
Per portion:Energy 208kcals/846kjProtein 6.4gFat 14.8gSaturated Fat 2.2gCarbohydrate

12.9gFiber 5.9gIron 2.1gCalcium 64.2mg