Ingredients
1 tbsp oil
1 litre water
1 onion
2 carrots
1 leek
1 root parsley
450 g peas
Lovage
Parsley
Mint
Salt, pepper
Preparation
Clean the vegetables and cut into small pieces. Peel the onion, chop into small cubes and sauté in oil. Add the carrots, leek and root parsley and sauté briefly.
Add the peas, lovage and parsley, pour in the water and cook for approx. 10 minutes until the vegetables are soft.
Remove the lovage and parsley and puree the soup. Wash and finely chop the mint, add to the soup and season with salt and pepper.
Tips
- Adding a potato to the soup thickens it and makes it creamier.
- Lentil and cheese crisps are suitable as a side dish.
Recipe from AGES