Description
Naturally creamy-textured from the starchy goodness of peas, this blended Creamy Vegan Broccoli, Basil and Pea soup makes the most of the summer garden.
Ingredients
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 2 firm courgettes
- 2 heads of broccoli, including the tender stems, roughly chopped
- 1.7 l hot vegetable stock
- 40 g fresh basil
- 300 g frozen peas
- 4 tbsp nutritional yeast
- Zest from 1/2 lemon plus the juice
- freshly ground pepper, to taste
Instructions
- Turn the heat on low and add oil to a large, saucepan. Chop the onions and add them to the saucepan till start getting translucent.
- Now it is time to add broccoli, courgettes, and hot stock. After that cover the saucepan and increase the heat till you get it boiling then reduce the heat and cook for about 10 minutes
- Since the peas will be ready quickly we are adding it with the basil at the end just before you turn off the heat. Leave it for a few minutes till the peas get soften and transfer it into a food processor/blender. Now add to the soup the rest of the ingredients including lemon juice, zest, pepper and nutritional yeast.
- Prep Time: 10
- Cook Time: 15
- Category: Soup
- Method: Simmer
- Cuisine: American