🍲 Creamy Pea and Mint Soup with Green Vegetables

Name: Creamy Pea and Mint Soup with Green Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 1 shallot; 1 garlic clove; 2 tbsp butter (30 g); 5 g ginger root; 500 g frozen peas; 800 ml vegetable broth; 2 sprigs mint; 20 g baby spinach (2 handfuls); 200 g thin green asparagus; 80 g snow peas; salt; 2 mini cucumbers (300 g); 50 g roasted almond kernels; 100 g crème fraîche (30 % fat); pepper; 2 tbsp lemon juice; 0.5 handful herbs (e.g. cilantro, mint); 0.5 handful washed white edible flowers

342 kcal · 30 min · 4 servings

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Ingredients

1 shallot
1 garlic clove
2 tbsp butter (30 g)
5 g ginger root
500 g frozen peas
800 ml vegetable broth
2 sprigs mint
20 g baby spinach (2 handfuls)
200 g thin green asparagus
80 g snow peas
salt
2 mini cucumbers (300 g)
50 g roasted almond kernels
100 g crème fraîche (30 % fat)
pepper
2 tbsp lemon juice
0.5 handful herbs (e.g. cilantro, mint)
0.5 handful washed white edible flowers

Instructions

1. Peel the shallot and garlic and chop them very finely.
2. Heat the butter in a pot and sauté the shallot and garlic over low heat for about 2 to 3 minutes.
3. Peel the ginger and grate it finely.
4. Add the peas and the grated ginger to the pot and fry everything together while stirring for 2 minutes.
5. Deglaze everything with the broth, bring to a boil, and let it simmer over low heat for about 10 minutes.
6. Wash the mint and spinach, shake them dry, and pick the leaves off the stems.
7. Trim the asparagus, wash it, cut off the tough ends, and halve the spears lengthwise.
8. Trim the snow peas and wash them as well.
9. Cook the asparagus and snow peas in salted water for 1 to 2 minutes until al dente.
10. Shock the vegetables with cold water and let them drain well.
11. Wash the cucumbers, trim them, and slice or shred them into thin strips.
12. Chop the almonds, half coarsely and half very finely.
13. Puree the soup finely with the spinach, mint, and crème fraîche.
14. Thin the soup with a little more broth if necessary, or let it reduce further until it reaches the desired consistency.
15. Season the pea and mint soup with salt, pepper, and lemon juice to taste.
16. Divide the soup among four bowls.
17. Arrange the asparagus, snow peas, and cucumber strips around the soup.
18. Sprinkle the dish with the chopped almonds.
19. Wash the herbs, shake them dry, and garnish the soup with the leaves and flowers.

Nutrition per serving

kcal: 342
Protein: 15 g · Fett/Fat: 21 g · Carbs: 24 g