Ärtsoppa – Swedish yellow pea soup (plant-based)
1 h 30 min · 477 calories
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Vegetable soup with Comté toasts
France's go-to supper: a smooth soup of leeks, carrots, turnips and potatoes, with wholemeal toasts grilled with Comté cheese.
50 min
total
4
people
475
calories per serving
Per serving
- 20 g
- Protein
- 59 g
- Carbs
- 14 g
- Fat
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Ingredients
4
- 300 gLeek
- 300 gCarrot
- 400 gPotato
- 200 gNavet (translated from French)
- 200 gZucchini
- 1 pcOnion
- 500 mlVegetable broth
- 750 mlWater
- 40 gcrème fraîche
- 1 pinchBlack pepper ground
- 280 gWhole grain bread (made with T150 flour)
- 120 gComté cheese
- 5 gChives freshoptional
Allergens
celerymilkgluten
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/4Slice the onion and leeks and cut the other vegetables into chunks.
Put all the vegetables in a large pan with the stock and water, bring to the boil and cook, covered, for 25 minutes.
Meanwhile, lay the sliced Comté on the bread and grill for 5 minutes.
Blend the soup with the crème fraîche, season with pepper, scatter with chives and serve with the hot toasts.
Chef's tips
- •The soup freezes well: make a double pot.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
