Petit Pois Soupe

Heat the oil in a saucepan and add the celery, carrots, garlic and leek. Saute for 2 minutes. Add in the potatoes and ground coriander and continue sauteing for an additional 5 minutes.

Add the vegetable stock and simmer for 15 minutes. Add the peas and the arugula and continue to simmer for 3-5 minutes or until the peas are cooked through.

Squeeze in the lemon juice and taste the soup. Season with salt if necessary.

Blend everything in a blender until it’s completely smooth. Serve in a bowl with 1 tablespoon of yogurt, 1 diced radish, a little arugula and a sprinkle of black pepper.

Recipe adapted from Cannelle et Vanille.