Serves 4

  • 1 tablespoon canola oil
  • 1 medium onion, chopped, 1 cup
  • 1 cup celery, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon grated gingerroot
  • 2 cups vegetable broth
  • 10-ounce package frozen baby green peas
  • 1 1/2 cups unsweetened regular soymilk
  • 1/2 cup cilantro leaves, lightly packed

1. In a medium saucepan, heat the oil over medium-high heat. Sauté the onion, celery, garlic and ginger until the onion is translucent, about 5 minutes.

2. Add the vegetable broth or water. Bring the soup to a simmer and cook 10 minutes, until the celery is almost soft.

3. Add the frozen peas and cook until they are heated through, about 5 minutes. Mid in the soymilk and fresh coriander.

4. In a food processor, puree the soup in 2 batches, if necessary. Season to taste with salt and pepper and serve.

Variation: Serve the soup chilled. For seasoning, stir in 2 teaspoons lime juice along with the salt and pepper.

The Natural Kitchen; SOY, Prima Publishing, 1996

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