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 (optional)
Plain vegan yogurt, to garnish (optional)
Vegan croutons, to garnish (optional)
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 croutons.