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all recipes
Soup
Pea and peppermint soup with white almond butter
Details
25 min
vegan
print
Justina
(Wilhelm Studio)
Ingredients
For 4 portions
2 branches of fresh peppermint
1 big onion
2 tbs
Rapunzel Olive oil extra virgin
2 potatoes
1
Rapunzel peas in the can
2 tbs
Rapunzel white almond butter, from Europe
or 200 ml
Rapunzel Coconut milk
3 EL
Rapunzel Vegetable bouillon without yeast
800 ml water
Rapunzel sea salt with iodine
fresh grounded black pepper
For garnish: Fresh peppermint
Details
25 min
vegan
print
Justina
(Wilhelm Studio)
Pea and peppermint soup with white almond butter
Method
Wash the peppermint, peel off the leaves and cut into strips. Finely chop the onion. Wash the potato and cut it just fine.
Briefly fry the onion in the olive oil and add the potatoes. After 10 minutes, add the peas and peppermint and fill with water and vegetable stock and simmer for another 10 minutes. Finally, add the almond paste or the coconut milk and stir well. Mix the whole soup either with the hand blender or with or another food processor and salt as needed and season with freshly ground pepper.
Garnish the soup with peppermint before serving.
Pea and peppermint soup with white almond butter
Ingredients
For 4 portions
2 branches of fresh peppermint
1 big onion
2 tbs
Rapunzel Olive oil extra virgin
2 potatoes
1
Rapunzel peas in the can
2 tbs
Rapunzel white almond butter, from Europe
or 200 ml
Rapunzel Coconut milk
3 EL
Rapunzel Vegetable bouillon without yeast
800 ml water
Rapunzel sea salt with iodine
fresh grounded black pepper
For garnish: Fresh peppermint
Details
25 min
vegan
print
Justina
(Wilhelm Studio)
Pea and peppermint soup with white almond butter
Rapunzel Products
White almond butter, from Europe
Peas canned
Vegetable bouillon without yeast
Coconut milk HAND IN HAND
Olive oil extra virgin
Sea salt with iodine
HAND IN HAND
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