Vegan Month: Day Two

So, today was pretty standard. Same breakfast as I had yesterday and a nice lunch with an apple, some snapea crisps (which are very addicting and you should never buy them because you'll end up eating a whole bag all by yourself, which is made only slightly better by the fact that they are quite healthy) and a wonderful soup that is simply delicious and super easy to make.

I was going to put it in a bowl and take pictures and make it look nice and pretty, but then I got sick, probably with the flu, so you'll just have to make it yourselves if you want to see it.

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Italian Pea and Basil Soup

5 tbsp. olive oil

1 clove garlic, chopped

1 large onion, chopped

1 celery stick, chopped

1 carrot stick, chopped

14 oz frozen baby peas

3 3/4 c. vegetable stock

1 c. fresh basil leaves, roughly chopped

salt and pepper, to taste

grated parmesan cheese, to serve (optional)

Heat oil in a large pan and add the onions, celery, carrot and garlic. Cook the vegetable over a low heat for 20-25 minutes, until soft, stirring occasionally to prevent them from sticking.

Add the peas and stock to the pan and bring to a boil. Add the basil, salt and pepper and simmer for 10 minutes.

Blend soup in a food processor or blender (will probably have to do in batches).

Reheat the soup gently before serving.

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Dinner was more soup and dry toast. Not bad, all things considered.