Pea and mint soup with roasted pumpernickel

Too few ratings

strtkds

Community Member

Difficulty

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

Ingredients

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

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.
    • potatoes
    • 5 sprigs mint
    • 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!