Pea-Fennel Soup

Pea fennel Soup Recipe

Menge: for 4 portions

Ingriedients

  • 4 small potatoes (about 120g)
  • 1/2 leek
  • 1 small fennel tuber
  • 2 thick garlic toes
  • 400g peas (frozen)
  • 2 sachets of soy cream or (500 ml coconut milk)
  • 1/2 glass of water
  • 1 tsp Himalayan salt
  • 1 tbsp white balsamic vinegar (or apple cider vinegar)
  • 1 tsp pepper
  • Purple chips from the deli

Preparation

  • Peel the potato, cut into small pieces and cook until soft.
  • Wash the leek and fennel and cut into small pieces.
  • Sauté both with coconut oil in a large pot. Then add the garlic (pressed).
  • Now pour the soy cream and the water into the pot. When it starts to boil, the peas and potatoes can also be put in the pot.
  • Cook until the peas are no longer frozen (about 15 minutes) and then mix with a blender the soup to the desired consistency. If the soup is too thick for you, then add another half a glass of water.
  • Season the soup with pepper, salt and balsamico and serve.

2 thoughts on “Pea-Fennel Soup

  1. Liebe Joana,
    da hast Du Dir ja ein tolles Süppchen eingebrockt. Glücklicherweise habe ich eine Packung TK-Erbsen im Freier und im Gemüsefach schlummert eine Fenchelknolle…Ich würde mal sagen: gebongt!
    By the way – Du machst auch sehr schöne Fotos. Ich bekomme jedenfalls direkt Hunger.
    Herzliche Grüße aus Eutin,

    Anne

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