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Categories:Viewed: 90 - Published at: 3 years ago
Ingredients
- 1 tablespoon butter or 1 tablespoon olive oil
- 1/2 onion, diced
- 12 ounces sugar snap peas, trimmed
- 1 carrot, sliced
- 500 ml vegetable stock
- 1/2 teaspoon salt
- 100 ml heavy cream or 100 ml non-dairy milk substitute
- 1 dash mixed Italian herbs
- 1/2 teaspoon parsley, for topping (optional)
Method
- In a medium soup pan, heat butter or olive oil and saute onion until translucent.
- Add carrot and peas and saute 1 more minute.
- Add vegetable stock and cook until vegetables are tender for about 10 minutes. Turn off the heat.
- Using a hand blender or blender, puree the soup.
- Add cream or non-dairy milk. Season with salt and Italian herbs to your taste.
- Infuse love and serve with some parsley flakes on top (optional)!
