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Pea soup

A sweet, fresh pea soup with carrots and parsley and a spoonful of soured cream.

Prep
10 min
Cook
20 min
Total
30 min
Serves
4 people
  • Vegetarian
  • Budget-friendly

Ingredients

4 people

Quantities adjust to the number of servings.

  • Sunflower oil1 tbsp
  • Onion1
  • Carrot100 g
  • Frozen peas450 g
  • Vegetable stock1 l
  • Flat-leaf parsley½ bunch
  • Soured cream (to serve)50 g
  • Saltto taste
  • Ground black pepperto taste

Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.

Method

  1. Cook the chopped onion and small-diced carrot in the oil in a saucepan over a medium heat for 5 minutes.

  2. Add the frozen peas and the stock and simmer for 10 minutes until the carrot is tender.

  3. Blend one ladleful until smooth and stir it back in – it makes the soup creamy without any flour. Season and stir in the chopped parsley.

  4. Serve with a little soured cream on top.