John Myers
Contents
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Ingredients
- 1 Pc. Onion
- 1 tsp Coconut oil
- 200 g Frozen peas
- 200 g Cooked potatoes
- 75 ml Vegetable broth
- 5 Pc. Wild garlic leaves
- 1 Pc. Avocado
- 50 ml Milk
- 1 tbsp Lemon juice
- Salt pepper
Instructions
- Finely chop the onion and sauté with the frozen peas in the heated coconut oil for a few minutes. Add the vegetable stock, potatoes and wild garlic. Coarsely puree and simmer for about 10 minutes.
- Add the avocado and lemon juice, puree everything to the consistency you want and pour in enough milk until the consistency is right. Season to taste with salt and pepper. To serve, sprinkle some chopped wild garlic on top.
- Should the wild garlic season be over, simply leave it out or B. Replace with basil. The avocado makes the puree wonderfully creamy. If you use raw potatoes, just dice them and then of course only puree them when they are done. The cooking time may then increase to a total of 15 minutes.
Nutrition
Serving: 100gCalories: 85kcalCarbohydrates: 2.3gProtein: 1.3gFat: 7.7g
