Broad bean soup

Ingredients for 4 servings:

• 400 g beans, thick (from the jar, frozen or fresh)
• 4 potatoes
• 100 g celery
• 50 g leaf spinach
• 2 spring onions
• 1 onion(s)
• 1 liter vegetable broth
• 125 ml cream or Cremefine
• 1 tbsp peanut oil
• 1 tbsp olive oil
• 1 tsp, leveled black cumin
• 1 clove(s) garlic
• savory
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Peel, wash, and dice the potatoes. Peel and dice the onion and garlic. Peel, trim, and chop the celery. Heat the olive oil and sauté everything together for 5 minutes. Trim the spinach, leaving only a few leaves, and roughly chop them. Top up the sautéed vegetables with the broth and cream. Add 3/4 of the beans and the chopped spinach leaves, and simmer the soup for 25 minutes. Puree the soup and then add the rest of the beans. Season with savory, black cumin, salt, and pepper, and simmer for another 15 minutes. Finely chop the remaining spinach leaves, toss with the peanut oil, and add a dollop of each to the prepared soup. If desired, create a pattern with a toothpick. For heartier eaters, briefly fried Mettwurst goes perfectly with the soup.