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🍽️ Creamy Pea and Potato Soup

117 kcal · 30 min · 4 servings

Ingredients

• 1 large potato (150 g)
• 0.5 stalk leek
• 1.2 l vegetable broth
• 6 sprigs parsley
• 6 sprigs mint
• nutmeg
• salt
• pepper (from the mill)
• 300 g frozen peas
• 1 tbsp lemon juice
• 4 tbsp soy cream
• nutmeg

Instructions

1. 1. Peel the potato and wash it thoroughly.
2. 2. Cut the potato into small cubes.
3. 3. Wash the leek and dry it with a cloth.
4. 4. Cut the white and light green parts of the leek into thin rings.
5. 5. Put the potato cubes and leek rings into a pot.
6. 6. Pour in the vegetable broth.
7. 7. Bring the mixture to a boil.
8. 8. Let the soup simmer for about 20 minutes.
9. 9. Wash the herbs and shake off excess water.
10. 10. Pluck the leaves off the stems.
11. 11. Set aside a few mint leaves for decoration.
12. 12. Finely chop the rest of the herbs.
13. 13. Add the chopped herbs and peas to the pot.
14. 14. Cook everything for another 5 minutes.
15. 15. Puree the soup in a blender until creamy.
16. 16. Strain the soup through a fine sieve.
17. 17. Pour the pureed soup back into the pot.
18. 18. Season the soup with salt and pepper.
19. 19. Grate a pinch of fresh nutmeg into the soup.
20. 20. Add some lemon juice.
21. 21. Bring the soup to a boil one more time.
22. 22. Ladle the soup into plates.
23. 23. Drizzle one tablespoon of soy cream on each serving.
24. 24. Sprinkle a pinch of nutmeg over it.
25. 25. Garnish with the reserved mint leaves.
26. 26. Serve the soup hot.

Nutrition per serving

• kcal: 117
• Protein: 8 g · Fett/Fat: 2 g · Carbs: 16 g