1. Heat oil and add onion, celery, carrot and garlic. Cover pan and cook over low heat for 40 minutes, or until veggies are soft. Stir occasionally to prevent sticking. 2. Add peas and stock to the pan. Bring to a boil. 3. Reduce heat and add basil and seasoning. Simmer 10 minutes. 4. Use a food processor or immersion blender to blend until smooth. 5. Return soup to pan and reheat gently until ready to serve. 6. Garnish with cheese and basil. ---------------------------------------------------------------------------
Nutrition
Ingredients
