Soups

Pea and peppermint soup with white almond butter

Name: Pea and peppermint soup with white almond butter
Prep time: 25 min
Total time: 25 min
Yield: Für 4 Portionen
Ingredients: 2 branches of fresh peppermint; 1 big onion; 2 tbs Rapunzel Olive oil extra virgin; 2 potatoes; 1 Rapunzel peas in the can; 2 tbs Rapunzel white almond butter, from Europe; 3 EL Rapunzel Vegetable bouillon without yeast; 800 ml water; Rapunzel sea salt with iodine; fresh grounded black pepper; For garnish: Fresh peppermint

Justina Wilhelm

25 Min.

Für 4 Portionen

Vegan

Info

Perptime 25 Min.

Ingredients

Portions

2 branches of fresh peppermint
1 big onion
2 tbs Rapunzel Olive oil extra virgin
2 potatoes
1 Peas canned
2 White almond butter, from Europe oder Coconut milk HIH
3 EL Rapunzel Vegetable bouillon without yeast
800 ml water
Sea salt with iodine
fresh grounded black pepper
For garnish: Fresh peppermint

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Wash the peppermint, peel off the leaves and cut into strips. Finely chop the onion. Wash the potato and cut it just fine.

Briefly fry the onion in the olive oil and add the potatoes. After 10 minutes, add the peas and peppermint and fill with water and vegetable stock and simmer for another 10 minutes. Finally, add the almond paste or the coconut milk and stir well. Mix the whole soup either with the hand blender or with or another food processor and salt as needed and season with freshly ground pepper.

Garnish the soup with peppermint before serving.

USED RAPUNZEL PRODUCTS

White almond butter, from Europe

Peas canned

Coconut milk HIH

Olive oil extra virgin