- 3 tbsp (45 ml) vegetable oil
- 2 leeks, washed and thinly sliced (about 3 cups/750 m)
- 2 shallots, finely chopped (about 3 tbsp/45 ml)
- 2 carrots, peeled and chopped
- 1 lb (500 ml) frozen green peas
- 3 cups (750 ml) vegetable stock
- 3 cups (750 ml) plain rice milk or soy milk
- 1 bouquet garni
- 1 tsp ( 5 ml) dried mint leaves (or 1 tbsp/15 ml chopped fresh)
- ¼ cup (50 ml) coarsely chopped fresh Italian parsley
- 2 tbsp (25 ml) freshly squeezed lemon juice
- ½ tsp (2 ml) granulated natural cane sugar, optional
- Salt and freshly ground black pepper
- Food processor or blender
- In a large pot, heat oil over medium heat for 30 seconds. Add leeks and cook, stirring, for 3 minutes or until softened. Add shallots and carrots and cook, stirring, for 3 minutes or until fragrant.
- Stir in peas, vegetable stock, rice milk, bouquet garni and mint and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes or until peas are tender and flavor develops. Discard bouquet garni. Add parsley and let stand for 1 minute.
- In a food processor or blender, or using an immersion blender , purèe soup, in batches if necessary, until smooth or desired texture is achieved. If necessary, return soup to pot and reheat until steaming.
- Stir in lemon juice, and sugar, if using. Season with salt and pepper to taste. Serve hot. If you prefer a cold soup, transfer to a bowl, cover and refrigerate for 2 to 3 hours or until thoroughly chilled.