Sugar Snap Pea And Carrot Soup - cooking recipe

Ingredients

1 tablespoon butter or 1 tablespoon olive oil
1/2 onion, diced
12 ounces sugar snap peas, trimmed
1 carrot, sliced
500 ml vegetable stock
1/2 teaspoon salt
100 ml heavy cream or 100 ml non-dairy milk substitute
1 dash mixed Italian herbs
1/2 teaspoon parsley, for topping (optional)

Preparation

In a medium soup pan, heat butter or olive oil and saute onion until translucent.
Add carrot and peas and saute 1 more minute.
Add vegetable stock and cook until vegetables are tender for about 10 minutes. Turn off the heat.
Using a hand blender or blender, puree the soup.
Add cream or non-dairy milk. Season with salt and Italian herbs to your taste.
Infuse love and serve with some parsley flakes on top (optional)!