1 cup of fresh basil leaves, roughly torn, plus extra to garnish
1 tablespoon chopped parsley
1 teaspoon coconut sugar
½ teaspoon of dill
Salt and freshly ground pepper
Optional Parmesan cheese, freshly grated, to serve
Heat the oil in a large saucepan and add the onions, parsley, celery, carrot and garlic. Cover the pan and cook over low heat for 45 minutes or until the vegetables are soft, stirring occasionally to prevent the vegetables from sticking.
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.
Spoon the soup into a food processor or blender until the soup is smooth. Ladle into warm bowls, sprinkle with grated Parmesan and garnish with basil.