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🍽️ Creamy Pea Soup with Crunchy Avocado Topping

329 kcal · 30 min · 4 servings

Ingredients

• 100 g Celery root (1 piece)
• 1 Onion
• 10 g Dill (0.5 bunch)
• 1 tbsp Rapeseed oil
• 750 ml Vegetable broth
• Salt
• Pepper
• 30 g Pumpkin seeds (2 tbsp)
• 350 g Peas (frozen; thawed)
• 100 ml Soy cream
• 2 handfuls Leaf salad (e.g. Arugula, Beet greens, Baby spinach, Leaf chard)
• 2 Limes
• 1 Avocado
• 1 Green apple
• 1 tbsp Sesame oil
• 1 tsp Balsamic vinegar

Instructions

1. 1. Peel the celery stalk and the onion. Cut both into small cubes.
2. 2. Wash the dill and shake it dry. Pluck the small leaves off the stems.
3. 3. Heat rapeseed oil in a large pot.
4. 4. Sauté the onion cubes over medium heat for two minutes.
5. 5. Add the celery cubes and sauté them for five minutes, stirring constantly.
6. 6. Pour the vegetable broth into the pot.
7. 7. Bring the soup to a boil.
8. 8. Season with salt and pepper.
9. 9. Let the soup simmer for five minutes over low heat.
10. 10. Heat a frying pan without any fat.
11. 11. Roast the pumpkin seeds over medium heat for three minutes.
12. 12. Roughly chop the roasted pumpkin seeds.
13. 13. Add the peas and half of the dill to the soup.
14. 14. Let everything cook together for five minutes.
15. 15. Remove about 50 grams of the peas and set them aside.
16. 16. Puree the remaining soup until smooth.
17. 17. Stir the soy cream into the soup.
18. 18. Taste the soup again and adjust seasoning with salt and pepper.
19. 19. Set the soup aside.
20. 20. Wash the salad leaves.
21. 21. Spin the salad dry.
22. 22. Halve the limes.
23. 23. Squeeze the juice from the limes.
24. 24. Halve the avocado and remove the pit.
25. 25. Scoop the avocado flesh out of the skin with a spoon.
26. 26. Cut the avocado flesh into fine cubes.
27. 27. Drizzle half of the lime juice over the avocado cubes.
28. 28. Wash the apple.
29. 29. Quarter the apple and remove the core.
30. 30. Cut the apple pieces into small cubes.
31. 31. Add the apple cubes and the reserved peas to the avocado.
32. 32. Add the remaining lime juice, sesame oil, salt, and pepper.
33. 33. Mix the topping ingredients well together.
34. 34. Heat the soup again for one minute.
35. 35. Divide the soup among several bowls.
36. 36. Place one quarter of the salad leaves on top of the soup in each bowl.
37. 37. Place one quarter of the avocado-apple mixture on top.
38. 38. Sprinkle the chopped pumpkin seeds over the top.
39. 39. Drizzle a few drops of balsamic vinegar over the bowls.
40. 40. Garnish the finished soup with the remaining dill.
41. 41. Serve the soup immediately.

Nutrition per serving

• kcal: 329
• Protein: 12 g · Fett/Fat: 20 g · Carbs: 24 g