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🍽️ Creamy Yellow Pea Soup

382 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 tbsp rapeseed oil
• 400 g yellow shelling peas
• 3 carrots
• 1 parsley root
• 200 g celeriac
• 1 stalk leek (approx. 150 g)
• 500 ml strong vegetable broth (hot)
• 1 tsp dried marjoram
• 0.5 bunch parsley (10 g)
• 1 tsp –2 tsp mustard
• salt
• pepper

Instructions

1. 1. Heat a large pot.
2. 2. Peel an onion and cut it into fine cubes.
3. 3. Heat one tablespoon of rapeseed oil in the pot.
4. 4. Sauté the onions over medium heat for two to three minutes.
5. 5. Add shelled yellow peas to the pot.
6. 6. Add three times as much water as there are peas.
7. 7. Boil the peas for 45 minutes over medium heat.
8. 8. Stir the soup occasionally.
9. 9. Thoroughly wash carrots, parsley root, and celery.
10. 10. Peel the root vegetables.
11. 11. Cut the root vegetables into cubes about one centimeter in size.
12. 12. Clean leeks and wash them thoroughly.
13. 13. Cut the leek into fine rings.
14. 14. Heat the remaining oil in a frying pan.
15. 15. Fry the carrot cubes, parsley root, and celery over high heat.
16. 16. Cook the vegetables for four to five minutes.
17. 17. Add the fried vegetables to the boiling peas.
18. 18. Add the leek rings to the pot as well.
19. 19. Pour vegetable broth into the soup.
20. 20. Season the soup with marjoram.
21. 21. Simmer the soup for about 10 minutes over medium heat.
22. 22. Check if the vegetables are cooked but still firm to the bite.
23. 23. Wash the parsley.
24. 24. Shake the parsley dry.
25. 25. Pluck the parsley leaves off the stems.
26. 26. Finely chop the parsley leaves.
27. 27. Season the soup with mustard, salt, and pepper.
28. 28. Serve the soup onto plates.
29. 29. Sprinkle the chopped parsley over the soup.

Nutrition per serving

• kcal: 382
• Protein: 26 g · Fett/Fat: 7 g · Carbs: 50 g