1 med chopped yellow onion
4 Cups green veggie stems, toughest bits removed, in small dice (think broccoli, you could use the whole stalk too)
1 Cup green peas (this is a good home for shrivelled freezer peas)
2 1/2 Cups vegetable broth
2 teaspoon salad herbs or other sweetish herb mix
1/2 Cup light soy milk
dash ground black pepper
salt to taste
Toss onion into medium sauce pan, turn heat on low and cover. While onions start to cook, chop stems. When onions begin to brown, braise-deglaze with a few spoons of the broth until lightly colored. Pour 1/2 cup broth in with the onion, and add 1/2 tsp of the herbs. Turn up heat and simmer for 1 or 2 minutes then add stems and remaining broth. Return to the simmer and cook until vegetables are very tender, about 10 minutes. Add peas and remaining 1/2 tsp herbs. Simmer until peas are tender, 3 or 4 minutes.
Transfer vegetables and broth to a food processor or hand mixer, add soy milk, and puree.
Return to saucepan and season with pepper and salt. The soup can be held at this point or quickly reheated and served.