Heat oil in large saucepan and add onions, celery, carrot and garlic. Cover the pan and cook over low heat for 30 minutes or until the vegetables are soft.
Stir occasionally to prevent the vegetables sticking to the base of the pan.
Add the peas and stock to the pan and bring to a boil. Reduce the heat, add the basil and seasoning, then simmer for 10 minutes.
Process the soup in food processor or blender or hand-blender until the texture is smooth. Transfer to bowls, sprinkle with parmesan and garnish with basil leaves.
Serve with fresh bread.
Reprinted with permission of Green Goddess
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