• 2 medium brown onions, peeled & finely chopped
• ¼ cup olive oil
• 1 clove garlic, peeled & crushed
• sea salt & freshly ground black pepper
• 2 sticks celery, washed & finely chopped
• 2 bay leaves
• â…“ bunch parsley stalks, washed
• 4 cups peas
• 600ml vegetable stock or water

Heat a heavy based saucepan and add the oil. When it is hot, add the onion and cook without colouring for 5 minutes. Add the crushed garlic and season lightly with salt and pepper. Add the celery and cook for a further 5 minutes. Add the bay leaves, parsley stalks and peas. Cook for 5 minutes, stirring frequently, then add the stock or water. Simmer for 5 minutes, then remove from the heat. Puree finely and taste for salt and pepper. Serve with chopped herbs, bread and olive oil. Serves 4–6.