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🍽️ Creamy Pea Soup with Crispy Vegetable Chips

245 kcal · 30 min · 4 servings

Ingredients

• 150 g potatoes
• 2 carrots
• 0.25 celeriac
• 1 onion
• 2 tbsp vegetable oil
• 250 g yellow split peas
• 1.25 l vegetable broth
• vegetable oil (for frying)
• salt
• pepper (from the mill)
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Peel the potatoes, carrots, celery, and onions.
2. 2. Slice one potato and one carrot into paper-thin slices.
3. 3. Dice the remaining potatoes, carrots, celery, and onions into small pieces.
4. 4. Heat oil in a large pot.
5. 5. Add the diced onions to the hot oil.
6. 6. Sauté the onions until translucent.
7. 7. Add the remaining diced vegetables to the pot.
8. 8. Sauté the vegetables briefly.
9. 9. Stir the peas into the vegetables.
10. 10. Pour in the vegetable broth.
11. 11. Let the soup simmer for 1 to 1 1/4 hours.
12. 12. Peel the beetroot.
13. 13. Slice the beetroot into paper-thin slices.
14. 14. Heat plenty of oil in a small pot.
15. 15. Fry the vegetable slices until golden yellow.
16. 16. Remove the slices with a slotted spoon.
17. 17. Drain the slices on kitchen paper.
18. 18. Lightly salt the chips.
19. 19. Puree the soup with an immersion blender.
20. 20. Add more broth if necessary.
21. 21. Season the soup with salt and pepper to taste.
22. 22. Divide the soup among bowls.
23. 23. Top the soup with the vegetable chips.
24. 24. Sprinkle the soup with freshly chopped parsley.
25. 25. Serve the soup.

Nutrition per serving

• kcal: 245
• Protein: 7 g · Fett/Fat: 16 g · Carbs: 19 g