Pea and Mint Soup

Autumn is here and soups are a comfort food, a quick way of warming up at any time of the day.
2 Tblsp olive oil
1 brown onion, chopped
1 clove garlic, crushed
2 cups of vegetable stock
1 lb 500 gm frozen peas
1/4 cup of soy milk
2 tblsp chopped mint leaves
4 sprigs of mint to decorate
salt and pepper to taste
Heat the oil in a large saucepan. Add the onion and garlic and cook for 2 minutes until the onion is tender. Add the stock and peas and bring to the boil. Reduce the heat and simmer for 5 minutes. Add the soy milk, mint, salt and pepper. Use a blender until the soup is smooth.
Ladle into 4 bowls and decorate with the sprigs of mint. Serve hot.
Serves 4 people.
Lovely with crisp warm bread or bread baps, or croutons.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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