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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.

Rapunzel Products


130495 White almond butter, from Europe
703440 Peas canned
1200695 Vegetable bouillon without yeast
1906210 Coconut milk
1000695 Olive oil extra virgin
1200335 Sea salt with iodine
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