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🍽️ Creamy Pea Soup

287 kcal · 30 min · 4 servings

Ingredients

• 400 g zucchini
• 400 g floury potatoes
• 1 onion
• 1 clove of garlic
• 1 tbsp olive oil
• 800 ml vegetable stock
• 400 g fresh peas
• 100 g whipping cream
• salt
• pepper
• nutmeg

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Cut the zucchini into small cubes.
3. 3. Peel the potatoes.
4. 4. Cut the potatoes into small pieces.
5. 5. Peel the onion.
6. 6. Peel the garlic clove.
7. 7. Finely chop the onion and garlic.
8. 8. Heat one tablespoon of olive oil in a pot.
9. 9. Sauté the onion and garlic until they become translucent.
10. 10. Add the zucchini and potato cubes.
11. 11. Sauté the vegetables briefly.
12. 12. Pour vegetable stock into the pot.
13. 13. Bring the soup to a boil.
14. 14. Reduce the heat to a low setting.
15. 15. Simmer the soup uncovered for 20 minutes.
16. 16. Check if the potatoes are tender.
17. 17. Roughly mash the vegetables with a potato masher.
18. 18. Wash the peas.
19. 19. Drain the peas.
20. 20. Add the peas to the soup.
21. 21. Cook everything for another 5 minutes.
22. 22. Stir in the cream.
23. 23. Season the soup with salt.
24. 24. Season the soup with pepper.
25. 25. Add some freshly grated nutmeg.
26. 26. Fill the soup into bowls.
27. 27. Serve the soup hot.

Nutrition per serving

• kcal: 287
• Protein: 12 g · Fett/Fat: 11 g · Carbs: 33 g