Directions
- 1Soak peas in water.
- 2Peel carrots, onions and garlic.
- 3Chop onions and carrots.
- 4Sauté onions in olive oil.
- 5Add diced carrots.
- 6Add crushed garlic.
- 7Add salt, pepper, cumin and turmeric.
- 8Add dry peas and stir.
- 9Pour in water.
- 10Chop celery.
- 11Add chopped celery.
- 12Mix and cook for 1 hour and 15 minutes or until peas are soft.
- 13Blend the soup.
- 14Serve in a bowl and garnish with croutons.
Ingredients
- 500 grams dry peas
- 3 tablespoons olive oil
- 2 onions cut into cubes
- 2 carrots peeled cut into cubes
- 5 crushed garlic cloves
- 2 celery stalks cut into small pieces
- salt
- 0.5 teaspoon cumin
- 1 teaspoon black pepper
- 0.5 teaspoon turmeric
- 2.5 liter water
- croutons
Tips
- Soak the peas in water for about 20 minutes, then drain and rinse.
- Sauté the onion, carrot, and garlic in olive oil until the onion is golden brown, then add spices and peas, mix slightly.
- Add water and celery, bring to a boil.
- Cook for an hour and a quarter, or until the peas have softened and thickened the soup, adding more water if the soup is very thick. Taste and correct flavors.
- Remove from heat, remove the celery leaves (only the leaves), grind the soup.
- If you like to feel the peas, grind partially.
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