This light soup makes a hearty snack or light meal when served with crusty bread or Bruschetta.
- 1 tbsp olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 3 cups vegetable stock
- 125g shelled peas
- 1 capsicum, finely diced
- 1 celery stick, diced
- 2 tbsp chopped basil
- Salt and pepper
- Heat olive oil in a large saucepan and stir-fry onion and carrots 2 minutes. Reduce heat, cover and cook over low heat 10 minutes.
- Stir in vegetable stock, cover and cook until carrots are tender, 10-15 minutes.
- Using a blender or food processor, blend soup until smooth.
- Return soup to saucepan and stir in peas, capsicum, celery stick and chopped basil. Return to boil, reduce heat and cook gently 10 minutes. Season to taste with salt and pepper and serve at once.
Recipe by: Vikki Leng