Pea and mint soup with roasted pumpernickel

Step 1/6

• 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

• 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

• 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

• 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

• 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!

Enjoy your meal!