Vegan Pea Soup

Ingredients

• 1 large potato (150 g)
• 0.5 stalk leek
• 1.2 l Vegetable broth
• 6 stems parsley
• 6 stems mint
• nutmeg
• Salt
• Pepper (freshly ground)
• 300 g frozen peas
• 1 tbsp Lemon Juice
• 4 tbsp soy cream
• nutmeg

Instructions

1. 1.

   Peel, wash and dice the potato. Wash the leek, dry it, then cut the white and light green parts into rings. Add both to a pot with vegetable broth, bring to a boil and simmer for about 20 minutes.

2. 2.

   Wash the herbs, shake off excess water, pluck the leaves and set aside a few mint leaves for garnish. Finely chop the rest of the herbs. Add the chopped herbs and peas to the pot and cook for another 5 minutes. Blend the soup in a blender and strain through a sieve.

3. 3.

   Return the strained soup to the pot, season with salt, pepper, a pinch of freshly grated nutmeg and lemon juice, then bring to a boil again.

4. 4.

   Serve the vegan pea soup on plates, each topped with 1 tbsp soy cream, a pinch of nutmeg and mint garnish.