Italian Pea & Basil Soup

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Italian Pea Basil Soup

Nutritive Information

  • Energy: 208kcals/846kj
  • Fat : 14.8g
  • Saturated Fat : 2.2g
  • Carbohydrate : 2.2g
  • Iron: 2.1g
  • Fibre: 2.1g
  • Calcium: 64.2mg

Ingredients

  • olive oil: 75 ml/5 tbsp
  • onions: 2 large , chopped
  • celery stick: 1 , chopped
  • carrot: 1 , chopped
  • garlic clove: 1 , finely chopped
  • frozen petit poi’s: 400g/14oz/3 ½ cups
  • vegetable stock: 900ml/1 ½ pints/3 ¾ cups
  • fresh basil leaves: 25g/1oz/1 cup , roughly torn, plus extra to garnish salt and freshly ground black pepper vegan parmesan cheese, to serve (optional)

Instructions

  • 900ml/1 ½ pints/3 ¾ cups vegetable stock.
  • Remove and discard the stalks from the shiitake mushrooms. Cut the caps into thin strips. Cut the tofu into 1cm/ ½ in cubes and shred the bamboo shoots finely.
  • Add the peas and stock to the pan and bring to the boil. Reduce the heat, add the basil and seasoning, then simmer for 10 minutes.
  • Add the peas and stock to the pan and bring to the boil. Reduce the heat, add the basil and seasoning, then simmer for 10 minutes.

Serves

4 Servings.

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