Summary

Ingredients

• 1 bunch spring onion (s)
• 2 tablespoons oil
• 700 ml vegetable stock
• 200 g peas, frozen
• 200 g broad beans or soybean kernels
• 0.5 ½ bunch basil
• 50 g rocket
• 150 g sour cream
• 1 pinch (s) sugar
• salt and pepper
• some lemon juice

Print Recipe Pin Recipe

Instructions

1. Clean and wash the spring onions and cut into rings. Sauté gently in hot oil in a saucepan. Pour in the broth, bring to the boil. Add the peas and beans, simmer for about 10 minutes.
2. Wash the basil leaves and rocket, shake dry and roughly chop. Add to the soup, bring to the boil once. Puree finely with the hand blender. Stir in the sour cream and heat briefly.
3. Season the soup with salt, pepper, sugar and lemon juice.