"This delicious pea soup with cashew cream I made recently - inspired by wonderful @ritaserano. Yesterday I cooked it again for today because you can also enjoy this soup cold - just like a gazpacho. I just added a little bit more water and had a nice lunch, perfect for this hot day. ☀️☀️
I also would like to tell you why I’m not so active here on IG at the moment: next week my daughter will go to Australia for a whole school year and we still have to organize a lot and I want spend as much time as possible with her. Of course it will be a life changing experience for her and I’m proud that she is brave enough to do it, but for me it’s really hard that my only child will be so far away for such a long time. So maybe next week I need your comfort. ??
#happyandhealthy #peasoup #peas"
Pea Soup With Cashew Cream
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Green Pea Soup with Mint and Cashew Sour Cream
Prep-Time: 15 Minutes + 12 hours soaking time
Serves 4
1 medium size potato (100 g)
1/2 leek (200 g)
2 cloves of garlic
2 Tbsp. rapeseed oil
1 l vegetable broth or coconut water
400 g green peas
salt, pepper, nutmeg
6 sprigs of mint
For the Cashew Sour Cream:
100 g cashew nuts
175 g dairy free yoghurt
100 ml rejuvelac
1 tsp. salt
1. For the cashew sour cream soak cashews in plenty of water for at least twelve hours. Drain and
rinse. Put cashews, yoghurt, rejuvelac and salt into a high speed blender. Mix until thick and very
creamy.
2. Peel and roughly dice the potato. Halve leek lengthwise, wash thoroughly and cut into stripes
crosswise. Peel and slice garlic. Pluck the mint leaves.
3. Stew potato, leeks and garlic with rapeseed oil for a couple of minutes. Add vegetable broth or
coconut water and cook for 10 minutes. Add green peas and continue cooking until everything is
soft, altogether it should take 15 minutes.
4. Mix until smooth, adding mint and seasoning with salt, pepper and nutmeg. Serve with some
extra mint, edible flowers according to season and a little bit of cashew cream.
Cashew Sour Cream:
The amount of cashew sour cream will last for more than one meal – otherwise the quantity would
be to small for most blenders. But cashew sour cream keeps very well in the fridge, it is perfect as a
garnish and a good base for all kinds of dips and sauces.
Rejuvelac:
In german it is called „Brottrunk“, you can find it in the german „Bioladen“ easily - as you can find
ready made rejuvelac in many natural food stores. To culture rejuvelac yourself you simply sprout
250 g of grains. For the german version it would be rye but quinoa seems to work just as well, may
be even quicker. Drain the sprouts and cover with 2 liters of good water (in Munich, I just take tap –
don't use treated water, as it may hinder fermentation). Cover with cheesecloth and let it ferment in
a warm place until the water tastes a little sour. Usually it takes around three days. Drain and store
in the fridge.