How to make
In a pot, stew the finely chopped onion in the oil.
The finely chopped carrot and garlic are added and after a few minutes, add the field mushrooms, which are also finely chopped.
After they are stewed, the paprika, flour and tomato puree, which have been diluted with hot water, are added.
After everything boils, add the peas and a little more hot water, which is just enough to cover the vegetables.
The pot is covered and the heat is reduced. The dish is left to simmer for about half an hour.
Shortly before it is ready, season with salt, cumin, as much black pepper as you like and sprinkle with the chopped basil.
Remove it from heat and puree the pea cream soup.
The cream soup is served sprinkled with croutons and fresh basil leaves.
The vegan pea and mushroom soup is ready.
