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Pea and mint soup with roasted pumpernickel

Pea and mint soup with roasted pumpernickel

Based on 1 ratings
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S

strtkds

Community member

Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
300 g
peas
2
potatoes
5 sprigs
mint
200 g
full-fat Greek yogurt
1
shallot
2 slices
pumpernickel breads
500 ml
water
3 tbsp
vegetable oil
1 tsp
white wine vinegar
1 tbsp
vegetable broth
sugar
salt

Utensils

knife, cutting board, saucepan, frying pan, blender

  • Step 1/ 6

    Peel potatoes and cut into cubes of about 1 cm in size. Peel the shallot and dice finely. Pluck the mint leaves from the stems and chop them roughly.
    • 2 potatoes
    • 5 sprigs mint
    • 1 shallot
    • knife
    • cutting board

    Peel potatoes and cut into cubes of about 1 cm in size. Peel the shallot and dice finely. Pluck the mint leaves from the stems and chop them roughly.

  • Step 2/ 6

    Heat 2 tablespoons oil in a saucepan and fry potatoes and shallot at medium temperature for approx. 1 minute. Meanwhile crumble pumpernickel.
    • 2 slices pumpernickel breads
    • 3 tbsp vegetable oil
    • saucepan

    Heat 2 tablespoons oil in a saucepan and fry potatoes and shallot at medium temperature for approx. 1 minute. Meanwhile crumble pumpernickel.

  • Step 3/ 6

    Add water and the bouillon to the saucepan, bring to boil and simmer for about 5 minutes at low to medium temperature. Add peas and simmer for about 10 minutes.
    • 300 g peas
    • 500 ml water
    • 1 tbsp vegetable broth

    Add water and the bouillon to the saucepan, bring to boil and simmer for about 5 minutes at low to medium temperature. Add peas and simmer for about 10 minutes.

  • Step 4/ 6

    In a pan, heat 1 tablespoon of oil and fry pumpernickel at medium temperature for about 3 minutes until crispy, stirring regularly.
    • frying pan

    In a pan, heat 1 tablespoon of oil and fry pumpernickel at medium temperature for about 3 minutes until crispy, stirring regularly.

  • Step 5/ 6

    At the end of the cooking time add mint, yoghurt and 1 teaspoon of white wine vinegar into the pot and mix well. Season with a pinch sugar and a pinch salt. Remove the soup from the heat and finely puree with a blender.
    • 200 g full-fat Greek yogurt
    • 1 tsp white wine vinegar
    • sugar
    • salt
    • blender

    At the end of the cooking time add mint, yoghurt and 1 teaspoon of white wine vinegar into the pot and mix well. Season with a pinch sugar and a pinch salt. Remove the soup from the heat and finely puree with a blender.

  • Step 6/ 6

    Done!

    Done!

  • Enjoy your meal!

    Pea and mint soup with roasted pumpernickel

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