Recipe

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• 2 tbsp olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 large carrot, cubed
• 1 celery, cubed
• 4 -5 cups vegetable stock
• 1 (15 oz) can white kidney beans, drained and rinsed
• 3 medium size potatoes, cubed
• 1/2 tsp ground oregano
• 1/2 tsp herbes de provence (a fine herbes mix would work as well)
• 1/4 tsp dried tarragon
• 1/4 tsp ground marjoram
• 1/2 tsp dried parsley
• 2 -3 drops liquid smoke (optional)
• salt
• 1 cup water
• 1 1/2 cups green peas (fresh or frozen )
• 3 tbsp lemon juice
• 1 tbsp chopped fennel (optional)
• 1 tbsp chopped fresh coriander
• 1/4 tsp tamari soy sauce
• 1 tbsp olive oil
• 1 tsp toasted sesame oil
• 2 garlic cloves, minced
• 1 tsp fresh ginger, minced
• 8 oz shiitake mushrooms, stemmed, sliced
• 1/4 tsp tamari soy sauce

• 1 In a deep saucepan heat the oil. Add onions and 4 garlic cloves, lightly sauté until soft.
• 2 Add carrot and celery and fry at medium heat for 2 minutes.
• 3 Add the vegetable broth, potatoes, beans, salt, and spices. Bring to boil, reduce heat, and simmer until all the vegetables are tender (~ 15 minutes).
• 4 Meanwhile, put the peas in cold water. Bring to boil and boil for 1 minute, drain.
• 5 Pure green peas, coriander, and fennel with a food processor. Add lemon juice and a splash of Tamari sauce. Add water if the mixture is too thick (I had to add about 2 tbsp).
• 6 In the skillet, heat up the olive oil (med. temperature). Add the sesame oil, garlic, ginger, and mushrooms. Fry for 2-3 minutes.
• 7 Mash the base with the potato-masher until thick, but chunky. Add the liquid smoke and adjust for saltiness.
• 8 To serve, lade the soup in the plate. Put some mushrooms in the middle of the soup and pour the coulis around. Sprinkle with chopped shallots, sprouts, and coriander.