I can’t believe how quick and easy this soup was to make. It was a chilly damp day & my mouth was sore from the dentist so soup just sounded good to me. It's a very fast & very nutritious soup. If you have any leftover grains (like rice or quinoa) in the fridge, they would be a wonderful addition to this soup.
From The Complete Book of Vegan Cooking, this is Pea Soup with Garlic. As always, I've tweaked things so this is written as I made it:
2 tbsp olive oil
2-3 garlic cloves, minced
8 C frozen (or fresh) peas
5 C vegetable stock (I used 2 cubes vegetable bouillon to 5 C water)
2 tbsp soy margarine
sea salt & freshly ground pepper to taste
- Heat olive oil in a soup pot & add garlic. Saute for 2-3 minutes (make sure garlic doesn’t brown) then add peas. Cook 1-2 minutes more, then add the stock.
- Bring soup to a boil, then reduce to simmer, cover & cook 5-6 minutes until peas are tender. Remove from heat & blend with hand blender to desired consistency. As I always like little chunks, I didn’t do it until completely smooth.
- Season with salt & pepper to taste & add margarine.
I ate it with the leftover Carrot & Nut Biryani and some toasted sprouted bread.