Name: MINTED PEA SOUP WITH CASHEW CREAM AND BASIL OIL
Ingredients: 1 cup cashew cream, thick; 1 TB white miso paste; 1 TB Vegenaise; 1 small onion, chopped; 4 TB Earth Balance; 1 tsp coarse sea salt; 2 cups frozen peas; 4 cups vegetable stock; 1 Not-Chick’n bouillon cube; 1 cup fresh mint, chopped; 2 TB basil oil, plus more for drizzling

Ingredients

Scale

for the cashew cream

1 cup cashew cream, thick
1 TB white miso paste
1 TB Vegenaise

for the soup

1 small onion, chopped
4 TB Earth Balance
1 tsp coarse sea salt
2 cups frozen peas
4 cups vegetable stock
1 Not-Chick’n bouillon cube
1 cup fresh mint, chopped
2 TB basil oil, plus more for drizzling

Instructions

First, make the cashew cream by combining all of the ingredients together. Set aside.
Melt the Earth Balance in a soup pot over medium heat. Add in the onions and sprinkle with the salt. Cover and steam for about 4 minutes. Add in the frozen peas, stir well and cover for about 4 more minutes. Add the broth and bouillon cube to the pot and simmer for about 10 minutes more, uncovered.
Remove from the heat and add in the fresh mint and basil oil. Using an immersion blender or a blender, puree until very smooth.
Serve at room temperature, topping with the cashew cream and extra basil oil.