Details
40 min
12 h
Method
Soak peas in water overnight. Alternatively, use canned green peas. Throw away the soaking water. Simmer peas with clear broth for about 60 minutes over medium heat with the lid closed and drain, preserving the broth.
If canned peas are used, start here.
Puree the peas, stir in the oatmeal and, if necessary, add some clear soup for a creamy consistency. Add the garlic, yeast flakes, sea salt and pepper and puree everything till smooth. Add the herbs and let the dip sit briefly.
The dip can be kept in the refrigerator for a few days.
Ingredients
- 100g Rapunzel green beans, halved
or Rapunzel green beans in the can - 300 ml Rapunzel vegetable bouillon
- 50 ml oat cream
- 1 clove of garlic, chopped
- 1 tbs Rapunzel yeast flakes
- Rapunzel Sea salt with iodine
- Pepper
- ½ tsp Coriander, dried
- 1 tsp parsley, dried
- Garnish: some fresh mint leaves
