Creamy Pea Soup
1 onion, finely chopped
1 tbsp vegetable oil
1 tsp vegan margarine
1 heaped tbsp plain flour
1 1/4 pts (750ml) vegetable stock
9 floz (250ml) water
1 tsp sugar
7oz (200g) frozen peas
4 floz (100ml) soya milk
1 scant tsp cornflour
Salt and pepper to taste
1 tsp fresh herbs, e.g. chives or tarragon
Saute onion in oil and margarine until softened. Add flour and stir for
2-3 minutes. Take saucepan off heat and add two ladles of vegetable
stock. Whisk until completely smooth and then add remaining stock,
water and sugar. Return to heat.
2. Stir peas into soup and simmer gently for 5 minutes.
Mix soya milk with cornflour, pour slowly into soup and reheat until
almost boiling. Liquidize with a blender and season to taste.
4.Ladle into warmed bowls and sprinkle with chopped herbs, if using. Serve with herb or garlic bread.
By www.flavourphotos.com. Serves 4.