CREAMY PEA SOUP WITH TOMAMI MARRAKESH
Marrakesh
vegetarian, vegetarian
soup
easy
Laura Lemm-Wisnewski
Ingredients for 4 persons
- 1 tsp rapeseed oil
- 1 red onion (chopped)
- 2 potatoes (diced)
- 1 carrot (sliced)
- 700 ml vegetable stock
- 500 g frozen peas
- 120 ml crème fraîche
- Salt, pepper & TOMAMI Marrakech
Preparation
This pea soup is not only quick to make, but also has a savoury flavour with potatoes, carrots & onions! The secret? TOMAMI Marrakech for the perfect oriental umami kick!
Fry the onions in the oil until translucent. Add the potatoes and carrots and fry briefly.
Pour in the vegetable stock, bring to the boil and simmer for 10 mins.
Add the peas & cook for a further 5 mins.
Puree with crème fraîche, season with salt, pepper and TOMAMI Marrakech (amount to taste).
Extra tip: Top with mint or roasted seeds!
