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.