Green pea soup

Ingredients for 2 servings:

• 500 g peas, frozen
• 1 m.-sized onion(s)
• 1 m.-sized carrot(s)
• 1 small leek(s)
• ½ small celery
• 1 tsp salt
• 1 pinch(s) of pepper
• 1 tsp vegetable stock powder
• Water
• some oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

very simple, delicious, down-to-earth, healthy, vegan

Wash and peel the vegetables, and chop everything except the peas into small pieces. Sauté the onion in a little oil, then add the remaining vegetables and sauté. Add the peas and fill the pot with enough water to cover the vegetables. Add the spices and stock and simmer for 15 minutes. Puree the soup finely with a hand blender and season with salt if desired. Tips: You can add a little cream or a dollop of sour cream, but then it’s obviously not vegan. If you use chicken stock powder, the soup is no longer vegetarian. I use frozen peas, not dried ones. Fresh ones would work too, but it’s a lot more work getting them out of the pods. This quantity is enough for 2 people as a main course or for 4 people as a starter.