Creamy Pea Soup

Ingredients

• 400 g zucchini
• 400 g waxy potatoes
• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 800 ml vegetable stock
• 400 g fresh peas
• 100 g whipping cream
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Wash the zucchini and cut into small cubes. Peel the potatoes and dice them. Peel and finely chop the onion and garlic.

2. 2.

   Heat 1 tablespoon of olive oil in a pot and sauté the onion and garlic until translucent. Add the zucchini and potato cubes and cook briefly. Pour in the vegetable stock, bring to a boil, reduce heat, and simmer uncovered for 20 minutes until the potatoes are tender. Roughly mash with a potato masher.

3. 3.

   Wash and drain the peas, add them to the pot, and cook for another 5 minutes. Finally stir in the cream and season with salt, pepper, and freshly grated nutmeg. Ladle the creamy pea soup into bowls and serve hot.