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.