Watercress-soybean soup

Name: watercress-soybean soup
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 600 ml tap water; 2 el Bio Today yeast free vegetable stock powder in pot; 250 g deep frozen peeled soy beans; 100 g frozen garden peas; 45 g watercress; 1 el sushi ginger; 10 g fresh basil; 4 el coconut yogurt

Starter for Christmas, 100% vegan of soya beans, garden peas, watercress, sushi ginger and basil.

Ingredients

Kitchen Stuff

1 blender

Directions

Bring the water to the boil with the vegetable broth powder. Add the soy beans and garden peas, bring to the boil again and cook for 2 minutes.
Pour the hot soup into the blender and add the watercress, sushi ginger and 1 tbsp of water (per 4 persons) from the jar of ginger.
Add the basil as well, but leave a few leaves for the garnish. Puree in the blender until smooth.
Divide the soup over deep plates or bowls. Stir in the coconut yogurt with 1 tbsp (4 persons) water.
Spoon 1 tbsp coconut yogurt into each plate and garnish with the retained basil. Serve immediately.