Potato and pea soup with Brussels sprouts

Ingredients for 6 servings:

• 400 g potatoes
• 1 small onion(s)
• 250 g peas
• 200 g soup vegetables, frozen
• 250 g Brussels sprouts
• 400 ml water
• 1 tbsp, leveled vegetable stock powder
• 1 bay leaf
• 4 tsp olive oil
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

vegan

Peel the potatoes and onion and dice them. Heat the olive oil in a large pot and lightly brown the potatoes and onion. Season with salt, pepper, nutmeg, and bay leaves. Add the peas and vegetables, then top up with vegetable stock and water. Simmer the vegetables with the lid on for about 15-20 minutes. When everything is tender, remove half of the soup and puree. Then add it back to the rest of the soup. Add the Brussels sprouts to the pot and simmer for another 10 minutes. This quick soup can be made quickly using fresh or frozen ingredients and tastes great. Serve with some good bread.