Creamy pea soup

• 2 large onions
• 2 large cloves garlic
• Extra virgin coconut oil (Amanprana)
• 1-1½ l water
• 3 organic stock cubes
• 750 g bag of frozen peas (NOT a tin or jar)
• 1/3 of a celeriac or 1 parsnip
• 1 tsp ground rosemary
• or 1 tsp ground nettle
• pepper, salt, shoyu or Amanprana orac Botanico mix mild to taste
• 2 tsp ground ginger
• 1 egg or 1 tsp sour cream per portion of soup
• Olive oil (Verde Salud)
• sprouts for garnish (broccoli sprouts, alfalfa, garden cress or similar)

Preparation of creamy pea soup

Fry off the onion and garlic in a little coconut oil. Then add the water with the dissolved stock cubes, the peas and the diced celeriac or parsnip and cook until tender. Add the herbs. Puree with a hand blender. Bring to the boil briefly and beat in a raw egg. Take the pan off the heat. Just before serving, mix in a little olive oil or a spoonful of coconut oil. If you have not added an egg to the soup, you can serve with a little sour cream. Garnish with sprouts.