CREAMY VEGETABLE SOUP
Garcia de la Cruz Organic Extra Virgin Olive Oil recommended
- 2 tablespoons Garcia de la Cruz Organic Extra Virgin Olive Oil
1 leek, white part, sliced
1 shallot, chopped
3 cloves garlic
10 ounces peas
3 cups vegetable broth - ¼ cup fresh mint
Salt and freshly ground pepper
½ cup coconut milk - Pine nuts
- Chopped parsley
Heat Garcia de la Cruz Organic Extra Virgin Olive Oil in a large pot over medium heat. Add leek, shallot and garlic and sauté until tender, about 8 minutes. Add vegetable broth and bring to a boil. Add peas and cook until tender, about 3-5 minutes if using frozen peas, longer if using fresh. Remove from heat. Add mint and ½ teaspoon salt.
Purée the soup in a high-speed blender until very smooth. Return to cleaned pot. Stir in cream and adjust salt and add pepper. Alternatively, you can add the cream later, as a dollop on top of your bowl of soup, just before serving. Or, you can choose to omit it altogether.
To serve, ladle soup in bowls, drizzle with Garcia de la Cruz Organic Extra Virgin Olive Oil and a dollop of cream, if using. Sprinkle with black pepper.