Pea and mint soup

Ingredients for 4 servings:

• 1 kg peas, frozen
• 350 g potatoes, floury
• 25 ml oil, neutral, e.g. B. rapeseed oil
• 1 onion(s)
• 1 garlic clove(s)
• 1 ¼ liters vegetable broth
• some tarragon, fresh or dried
• some lovage, fresh or dried
• 1 tbsp almond butter
• 1 lime(s), juice
• 4 sprigs of mint
• salt and pepper
• Mint leaves for garnishing
• Yogurt substitute or plant-based cream for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

alkaline, vegan, low-calorie

Dice the onion and finely chop the garlic. Peel and dice the potatoes. Heat the oil in a saucepan. Sauté the onions and garlic and deglaze with the stock. Add the potatoes and peas, season with a little tarragon and lovage, and simmer for 10-15 minutes, until the potatoes are tender. Meanwhile, roughly chop the mint. Add the lime juice, almond butter, and mint to the soup, purée the soup, and season with salt and pepper. Garnish with mint leaves and, if desired, a dollop of plant-based cream or yogurt.