Mint pea soup

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
3 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 Garlic clove
  • 2 TABLESPOONS Olive oil
  • 750 g frozen peas
  • 1 TABLESPOON Vegetable broth (instant)
  • 1 spearmint bunch
  • 200 g Schmand
  • 7-10 Tbsp salt, pepper
  • 2 TABLESPOONS Lime juice
  • 1/2-1 TEASPOON green tabasco

Directions

  1. 1

    Peel onion and garlic, dice coarsely. Heat the oil in a pot. Sauté both in it. Add 1 l water and frozen peas, bring to the boil. Stir in broth and simmer for about 5 minutes.

  2. 2

    Wash mint, shake dry, pluck off leaves. Add half to the soup and puree everything finely with a hand blender. Stir in half the sour cream. Season to taste with salt, pepper, lime juice and Tabasco. Serve with the rest sour cream and mint.

Nutrition Facts

KCAL
300 kcal
CARBS
19 g
FATS
19 g
PROTEINS
11 g