Green pea soup with mint, pumpkin seeds and croutons

Ingredients for 4 servings:

• 2 garlic cloves
• 1 small piece(s) of ginger
• 3 spring onions
• 1 tbsp olive oil
• 900 ml water
• 1 tsp vegetable broth, instant
• 400 g peas, fresh or frozen
• 1 potato(s)
• 40 g celeriac
• 3 sprigs of mint, fresh
• 1 stalk of basil
• 1 handful of pumpkin seeds
• 1 tbsp pumpkin seed oil
• Sea salt
• Pepper, freshly ground
• some croutons

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Wash the vegetables. Peel and finely chop the garlic and ginger. Slice the spring onions into rings. Peel and dice the potatoes and celeriac. Pick the mint and basil leaves from the stems and roughly chop them. Roast the pumpkin seeds. Briefly fry the garlic, ginger, and spring onions in olive oil. Deglaze the three ingredients with the water, then add the vegetable stock, peas, potatoes, and celeriac and bring to a boil while stirring. Simmer the vegetables over medium heat for about 10 minutes. Then puree the soup until the desired consistency is reached. Add the mint, basil, pumpkin seeds, and pumpkin seed oil and stir in. Finally, season with salt and pepper. Serve the soup with croutons, preferably toasted yourself.