Pea Cream Soup with Radishes and Herbs

Ingredients

• 1 onion
• 1 Garlic clove
• 200 g potatoes (2 potatoes)
• 1 tbsp Olive Oil
• 600 g peas (fresh split or frozen)
• 800 ml vegetable broth
• 30 g pea sprouts
• 20 g chives (1 bunch)
• 5 g dill (2 stems)
• 4 radishes
• 15 g cashew butter (1 tbsp)
• Salt
• Pepper
• 5 g wasabi paste (1 tsp)
• 1 tbsp lime juice

Instructions

1. 1.

   Peel the onion, garlic and potatoes and cut everything into cubes.

2. 2.

   Heat oil in a pot. Add onion and garlic and sauté over medium heat for about 2–3 minutes. Add potatoes, peas and broth. Simmer covered on low heat for 8–10 minutes.

3. 3.

   Meanwhile wash and dry the sprouts, chives and dill. Chop the dill, finely slice the chives into rolls. Clean, rinse and slice the radishes.

4. 4.

   Remove about 100 g of peas from the soup and set aside. Puree the soup with cashew butter and season with salt, pepper, wasabi paste and lime juice.

5. 5.

   Serve the soup in bowls and garnish with the reserved peas, sprouts, radishes and herbs.