Gluten Free and Vegan. Easy to make and delicious to taste.
Method
Put your kettle on to boil. Roughly chop the onion, ginger and garlic.
In a large pot add the olive oil on a medium heat.
Add all the chopped vegetables and cook for 5-10 minutes (until they are soft and translucent).
Add the frozen peas and a pinch of salt, pepper and stir.
Allow these to fry together for a couple of minutes.
Add the stock and boil for 5 minutes.
Blend the soup using a hand blender or using a potato masher for a more chunky consisitency.
Ingredients
Prep time: 5 minutes
Cook time: 10 / 15 minutes
1 small onion, diced
1 thumb size fresh ginger, peeled and sliced
1 clove garlic, diced
2 tbsp olive oil
3 cups of frozen peas
Salt and pepper
750ml veg stock
Add spicy bread croutons (optional)
CHEFS TIP – Bulk it up with one big boiled potato if you want a thicker consistency.
