Pea and Mint Soup
A bright green pea soup with fresh mint – spring-light, creamy and ready in half an hour.
- Prep time
- Prep time: 10 min
- Cook time
- Cook time: 18 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Peas500 g
- Onion1 piece
- Mint0.5 bunch
- Vegetable stock800 ml
- Cream100 ml
- Butter1 tbsp
- Salt
- Black pepper
Preparation
- 1
Sweat the finely diced onion in the butter until translucent, about 3 min. (8 min)
- 2
Add the peas and the vegetable stock and let everything simmer for 10 min.
- 3
Add the mint and blend the soup until smooth.
- 4
Stir in the cream and season with salt and pepper.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
Im Juni hat Zwiebel hier Saison — frischer und meist günstiger als importiert.
Why cooking in season pays offMit 3 verschiedenen Pflanzenarten bringt dich dieses Rezept dem Ziel von 30 Pflanzen pro Woche näher.
Why 30 plants a week?Ganz ohne Fleisch oder Fisch — eine durchschnittliche Mahlzeit in Westeuropa kommt auf rund 60 g.
How mangia shows your balanceSo viel zu diesem Gericht — wie sich deine ganze Woche summiert (Pflanzen, Fleisch, Saison), zeigt dir die mangia-Bilanz, ganz ohne Zählen.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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