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Pea and peppermint soup with white almond butter


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.


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