ZUTATEN (2 PERSONEN)
350 g TK-Erbsen
1 Lauchzwiebel
500 ml Gemüsebrühe, hefefrei
3 EL Hafersahne
1 TL Moringapulver
1 EL Butter
Muskat
Salz
Pfeffer
Kartoffeln schälen und in kleinere Stücke, Lauchzwiebel in Ringe schneiden.
Zwiebel in einem mit Butter erhitzten Topf andünsten. Erbsen und Kartoffeln hinzugeben, mit Gemüsebrühe ablöschen.
Kurz aufkochen, dann auf mittlerer Stufe 20 Minuten köcheln lassen.
Moringapulver einrühren, mit einem Stabmixer pürieren, Hafersahne hinzugeben, mit Gewürzen abschmecken.
Bildnachweis: © ArtCookStudio/shutterstock.com
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