This is a wonderful spring soup, both in color and in flavor! It’s also simple and quick to make. I like the little kick of horseradish. Thank you, Georg, for sharing it!
1 clove of garlic
1 Tbsp. oil
1 package frozen peas (600 g.)
1 – 2 potatoes (optional)
8 dl. water
vegetable bouillon powder / Herbamare
Oatly oat cream (optional)
2-3 Tbsp. grated horseradish
1 ½ dl. natural soy yoghurt
Peel and chop onions and garlic. Sauté them in the oil in a soup pot. Add the peas, water and vegetable bouillon or Herbamare. Allow to cook for a few minutes. Remove from heat. Mix the soup with a hand mixer until smooth and creamy. Add salt according to taste. For a little extra, add some Oatly oat cream. I had some potatoes pieces in the soup. If you want to use potatoes, cook them a little before adding the peas so that the peas won’t have to cook so long.
Top the soup with finely grated horseradish mixed with natural soy yoghurt and perhaps a little salt. Horseradish can be surprisingly spicy so make sure to taste to get the right amount.