Bright Pea and Mint Soup

Photo by Rissa Miller

By Rissa Miller, Vegetarian Journal Senior Editor

(Serves 4)

1 small onion, chopped

1-2 stalks celery, chopped

32-ounce box low-sodium
vegetable broth

16-ounce bag frozen peas,
thawed to room temp

1-2 teaspoons fresh ginger,
peeled and minced

Salt and pepper, to taste

1/4 cup fresh mint (optional,
more to garnish)

2 Tablespoons fresh basil
(optional, more to garnish)

Olive oil, to garnish

Plain vegan yogurt, to
garnish (optional)

Vegan croutons, to garnish

In a large pot over low heat,
sauté onion and celery in about 1/4 cup broth until tender and fragrant, about
5-7 minutes. Add all remaining broth, peas, ginger, and salt/pepper. Cook over
low heat for 10-12 minutes until all veggies are warmed through and soft.
Remove from heat and add fresh mint and basil. 

Purée in a blender or food
processor, or with a hand blender until smooth and creamy. Serve warm,
garnished as desired with fresh mint or basil, olive oil, vegan yogurt, or