Italian Pea and Basil Soup-Vegan recipe ingredients:
olive oil (can also be sunflower oil),
2 medium to large onions,
2-3 sticks of celery (to taste),
1 carrot,
3 cloves of garlic,
1 package of frozen peas,
0.9 liter of water,
vegetable soup cube,
a cup of fresh basil leaves (can also be a spice, if there are no fresh leaves),
salt, pepper and tofu cheese to taste.
Italian Pea and Basil Soup Method of preparation
Heat oil in a saucepan and add chopped carrots, celery, garlic and onion. Cover, reduce the heat and simmer, stirring occasionally, until the vegetables are soft. Add frozen peas, water and a vegan cube stirred in a cup of hot water. Increase the heat again to boil. When it boils, cook for another 10-15 minutes (reduce the heat so that it does not boil). When it’s done, mix it like a puree.
P.S. Depending on how thick or thin you like the broth to be, add as much water as you like. I put a total of about 0.75 liters of water, I like it thick. If you don’t have fresh basil leaves, add basil seasoning (you can definitely buy it in stores). Tofu cheese for garnish (optional). I put soft tofu and it’s great. For salting – to taste (pay attention to whether the cubes are saltier – I don’t add salt then). Garnish with basil leaves.
