Green, yes, my clothes are all green.…not entirely true, but with just one word change, it becomes a shoe. Or better yet soup. Because this pea and potato soup bursts bright green. Then it tastes really good!
Pea soup and stew always remind me of my grandparents. They were often there when we visited. And it doesn’t matter what time of year it is. So, autumn and winter are not necessarily reminiscent of thick soup, but of course I still prefer to eat when it’s cold and uncomfortable outside.
After all, they warm you up nicely from the inside out and beautify your dull days with their many scents. Incidentally, my grandmother always prepared stews with plenty of sausage, bacon or smoked pork. Everything kicked out of my diet right now. But such soups are delicious even without meat. If you still don’t want to do without it, you can use the veggie version or simply chop your existing meat into pea and potato soup.
And speaking of soup, the EAT CLUB is full. Now we love to cook these liquid lucky charms ourselves. Besides this pea and potato soup, there are yellow soup with tomatoes and carrots, fresh broccoli and lemon soup with coconut milk, red lentil soup or tomato soup with coconut milk. They all shine in the most beautiful fall colors. Like the sample here:
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Soup clowns are also delicious: Pea and Potato Soup with Mint
Green juice for a cold day.
Peel and dice the potatoes. Peel and chop the shallots.
Fry the onion in oil, then add the potatoes and season with salt and pepper. Fry for a few minutes, then pour into the broth. Bring to a boil, reduce heat and simmer for 5 minutes. Then put the frozen peas in the pot and boil everything for another 15 minutes.
In the meantime, wash the mint, dry it and squeeze the lemon.
Add the vegetable cream to the stew, remove the pan from the stove, add the mint and coarsely puree the contents. Season with lemon juice, salt and pepper.