1 medium onion, chopped
as many cloves of garlic as you like, roughly chopped (we used 5, but we're crazy)
olive oil and/or margarine, for frying
3 1/2 cups frozen peas
1/3 cup dry vegan white wine
1 tablespoon dried parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
water, as needed
salt and black pepper, to taste
Fry the onion and garlic in oil/margarine (I used some of each) until the onion is clear. Add white wine and let it reduce slightly. Add peas, herbs, and just enough water to cover. Cook until heated through. Transfer to a blender and pulse until you reach desired smoothness (make sure you take the middle part of the lid out so it doesn't explode all over your kitchen!). Salt and pepper to taste.
This makes a fairly thick, hearty soup that's really good for dipping toast in. I like to blend it just enough that there are no whole peas, but still a lot of texture, if that makes sense.
Source of recipe: My husband and I made it up on a freak cold day in summer.