Minted Pea Soup

• 2 onions
• 2 tbsp oil or vegan butter type spread
• 1 kg frozen minted peas
• 1 litre vegetable stock
• 1 tbsp nutritional yeast (optional)

1. Fry onions until translucent
2. Add peas and stock
3. Boil for 5 minutes
4. Puree until semi-smooth
5. Add nutritional yeast (this gives a slight touch of parmesan for vegans)
6. Serve with mint leaves and/or croutons