Pea Soup with Avocado

Ingredients

• 100 g Celery Root
• 1 onion
• 10 g dill
• 1 tbsp Rapeseed Oil
• 750 ml vegetable broth
• Salt
• Pepper
• 30 g Pumpkin seeds
• 350 g peas
• 100 ml soy cream
• 2 handfuls mixed salad greens (e.g., arugula, beet greens, baby spinach, Swiss chard)
• 2 limes
• 1 Avocado
• 1 green apple
• 1 tbsp Sesame oil
• 1 tsp balsamic vinegar

Instructions

1. 1.

   Peel and cube celery root and onion. Wash dill, pat dry and pick off leaves. Heat rapeseed oil in a pot. Sauté onion cubes for 2 minutes over medium heat. Add celery and sauté for 5 minutes while stirring. Then pour in broth, bring to a boil, season with salt and pepper, and simmer for 5 minutes on low heat.

2. 2.

   Meanwhile, toast pumpkin seeds in a hot dry pan over medium heat for 3 minutes and chop them.

3. 3.

   Add peas and half of the dill to the soup and cook for 5 minutes. Remove about 50 g of peas and set aside. Puree the soup finely, stir in soy cream, season with salt and pepper, and set aside.

4. 4.

   While the peas are cooking, wash and dry salad leaves. Halve limes and squeeze juice. Cut avocado in half, remove pit, scoop flesh with a spoon, cube it, and drizzle with half of the lime juice. Wash apple, quarter, core, dice, and add to avocado along with reserved peas. Toss everything with remaining lime juice, sesame oil, salt, and pepper.

5. 5.

   Reheat soup for 1 minute and serve in bowls. Arrange a quarter of the salad and avocado-apple mix on top, sprinkle pumpkin seeds, drizzle a few drops of balsamic vinegar, and garnish with remaining dill.