- 1 potato (about 125 grams)
- ½ stalk Leeks (about 150 grams)
- 1 ⅕ liters Vegetable broth
- 1 Tbsp chopped parsley
- 10 chopped mint
- freshly ground peppers
- 300 grams Frozen pea
- 1 Tbsp lemon juice
Peel, rinse and dice the potato. Rinse the leek and cut into rings.
Pour the potato, leek and broth into a pot. Bring to a boil and cook for about 20 minutes. Add the peas and simmer for another 5 minutes. Stir in the parsley and mint. Puree the soup finely and pour through a sieve.
Pour the soup back into the pot and season with salt, pepper, nutmeg and lemon juice. Bring to a boil.
Serve garnished with a dollop of cream, a pinch of cinnamon and mint leaves.