Pea and Basil Soup
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Pea and Basil Soup

Recipe by Vegan Lass
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

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

Directions

  • 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.

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