Pea and mint soup with roasted pumpernickel | Recipe | Kitchen Stories
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Keywords
- on the go
- kid friendly
- weeknight dinner
- starter
- main
- prepare ahead
- european
Ingredients
- 300 g peas
- 2 potatoes
- 5 sprigs mint
- 200 g full-fat Greek yogurt
- 1 shallot
- 2 slices pumpernickel breads
- 500 ml water
- 3 tbsp vegetable oil
- 1 tsp white wine vinegar
- 1 tbsp vegetable broth
- sugar
- salt
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