Summary

Ingredients

• 2 cloves garlic)
• 1 small Piece (s) ginger
• 3 spring onion (s)
• 1 tablespoon olive oil
• 900 ml water
• 1 teaspoon vegetable stock, instant
• 400 g peas, fresh or frozen
• 1 potato (s)
• 40 g celeriac
• 3 stalks mint, fresh
• 1 stalk basil
• 1 handful pumpkin seeds
• 1 tablespoon pumpkin seed oil
• sea-salt
• Pepper, freshly ground
• some croutons

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Instructions

1. Wash the vegetables. Peel and chop the garlic and ginger. Cut the spring onions into rings. Peel and dice the potatoes and celeriac. Pluck the mint and basil leaves from the stems and roughly chop them. Roast the pumpkin seeds.
2. Fry the garlic, ginger and spring onions briefly in the olive oil. Deglaze the three ingredients with the water, then add the vegetable stock, peas, potatoes and celeriac and bring to the boil while stirring. Let the vegetables simmer over medium heat for about 10 minutes. Then puree the soup to the desired consistency.
3. Add the mint, basil, pumpkin seeds and pumpkin seed oil and stir in. Finally, season with salt and pepper.
4. Serve the soup with croutons that you roast yourself.