Potato cream soup with coriander

Ingredients for 4 servings:

• 750 g potatoes
• 200 g onion(s)
• 2 cloves of garlic
• 3 tbsp olive oil
• 300 ml soy milk (soy drink) (soy drink)
• 500 ml vegetable stock
• ½ bunch mint
• 4 slices of toast (wholemeal toast)
• 40 g pine nuts
• 200 g peas (frozen)
• 250 ml crème fraîche
• ½ coriander

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash, peel, and dice the potatoes. Peel and finely dice the onions and garlic. Heat 1 tablespoon of olive oil. Sauté the diced onion and 1 garlic clove until translucent. Add the potatoes and sauté briefly. Deglaze with the soy milk and vegetable stock, and cover and cook for another 15 minutes. Meanwhile, wash and finely chop the herbs. Dice the toast slices. Heat the remaining olive oil in a pan. Toast the garlic, toast cubes, and pine nuts until golden brown. Purée the soup. Add the peas and crème fraîche, then simmer for another 2-3 minutes. Add the herbs. Ladle the soup into bowls and serve sprinkled with toast and pine nuts.