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🍽️ Creamy Pea and Potato Soup

357 kcal · 30 min · 4 servings

Ingredients

• 400 g potatoes (floury)
• 400 ml vegetable broth
• 800 g peas (frozen)
• 1 tbsp tahini
• 4 tbsp olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes for about 25 minutes until they are cooked through.
3. 3. Bring the vegetable broth to a boil in a pot.
4. 4. Add the peas to the boiling broth.
5. 5. Simmer the peas with the lid on for approx. 5 minutes.
6. 6. Remove the peas from the broth and blend them with a little of the hot broth until smooth.
7. 7. Peel the cooked potatoes.
8. 8. Press the potatoes through a potato ricer into a bowl.
9. 9. Stir in the pea puree, the tahini (sesame paste), and 3 tablespoons of olive oil into the potatoes.
10. 10. Add a little vegetable broth gradually and stir well until a creamy consistency forms.
11. 11. Season the cream to taste with salt and pepper.
12. 12. Serve the soup and drizzle with a little fresh olive oil before serving.

Nutrition per serving

• kcal: 357
• Protein: 17 g · Fett/Fat: 13 g · Carbs: 42 g