lovegreenfood

Someone forgot to tell Cape Town that it is spring! Instead of warm sunny days, Cape Town just can’t seem to shake off the winter rain. September has been pretty wet in the mother city, however, i don’t really want to  complain too much since we actually need the rain! So instead i thought that i should embrace the cold days by making soup- but with a lovely spring-time feel!! The result was a beautifully green, pea and basil soup!

The recipe actually comes from an old vegan cook-book. The ingredients are simple and the ultimate result is a lovely creamy soup, sans la creme. It calls for a whole cup of fresh basil leaves which give the soup a deliciously sweet flavour!

Ingredients: (Serves 4)

5 tbsp olive oil
2 large onions, chopped
1 celery stick, chopped
1 carrot, chopped
1 garlic clove, finely chopped
400g/3.5 cups of frozen petit pois
900ml/4 cups vegetable stock
1 cup fresh basil leaves, roughly torn (plus extra for garnish)
salt and freshly ground black pepper
parmesan cheese to serve (vegan if you wish)

Heat oil in large saucepan and add onions, celery, carrot and garlic. Cover the pan and cook over low heat for 30 minutes or until the vegetables are soft. Stir occasionally to prevent the vegetables sticking to the base of the pan.

Add the peas and stock to the pan and bring to a boil. Reduce the heat, add the basil and seasoning, then simmer for 10 minutes.
Process the soup in food processor or blender or hand-blender until the texture is smooth.

Transfer to bowls, sprinkle with parmesan and garnish with basil leaves. Serve with fresh bread.

And happy to report now that the soup has been eaten, it is a beautiful, sunny spring day in Cape Town!

X the Green Goddess