Pea Purée Soup with Croutons

1. 1 Split peaspack 800 g ≈ $2.20 70 g
2. 2 Potatoes≈ $2.15 per kg 80 g
3. 3 Carrots≈ $1.50 per kg 40 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 White breadpack 350 g ≈ $1.41 40 g
6. 6 Butterpack 180 g ≈ $1.60 10 g
7. 7 Cumin to taste
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the peas, peel the potatoes² and carrots³; dice the potatoes into 1 cm cubes and the carrots into 1 cm cubes; heat a pot over medium heat.

2. Put the peas in a pot with 500 ml water, simmer over medium heat for 40 minutes until the peas are soft, stirring occasionally.

3. Add the potatoes² and carrots³ to the peas, continue simmering over medium heat for 15 minutes until the vegetables are soft.

4. Remove from heat, blend until smooth, return to the pot, add a little water if needed to reach desired consistency.

5. Add butter⁶ and cumin, salt to taste, stir and simmer over low heat for 2 minutes until the butter melts and the spices release.

6. Toast the bread in a dry skillet until golden and crispy; no slicing is required.

7. Ladle the soup into bowls, top with croutons, serve hot; garnish with fresh herbs if desired.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.