Green, yes, all my clothes are green… That’s not quite right, but if I change the word just a little bit, it becomes a shoe. Or better yet, soup. Because this pea and potato soup bursts with bright green. And then it tastes really good!
Pea soups and stews always remind me of my grandparents. They were often there when we visited. And it doesn’t matter what time of year it is. That’s why I don’t necessarily associate hearty soups with autumn and winter, but of course I still prefer to enjoy them when it’s cold and uncomfortable outside.
After all, they warm you so nicely from the inside and brighten up gray days with lots of fragrance. By the way, my grandmother always prepared stews with plenty of sausages, bacon or smoked pork. All the things I have now eliminated from my diet. But such a soup is also good without meat. If you still don’t want to do without it, of course, you can use the vegetarian version or simply chop the classic meat in pea and potato soup.
And speaking of soups, EAT CLUB is full of them. At the moment, we like to cook these liquid fortune-tellers ourselves. In addition to this pea and potato soup, there is yellow soup with tomatoes and carrots, fresh broccoli and lemon soup with coconut milk, red lentil soup or tomato soup also with coconut milk. All of them shine in the most beautiful autumn colors – just like these examples here:
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Even the clown soup is good: pea and potato soup with mint
Green soup for cold days.
Peel and dice the potatoes. Peel and chop the shallot.
Sauté the onion in oil, then add the potatoes and season with salt and pepper. Fry for a few minutes and cover with soup. Bring to a boil, reduce heat and simmer for 5 minutes. Then add the frozen peas to the pot and let everything simmer for another 15 minutes.
Meanwhile, wash and dry the mint and squeeze the lemon.
Mix vegetable cream into the stew, remove the pot from the stove, add mint, and then roughly mash the contents. Season with lemon juice, salt and pepper.