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🍽️ Creamy Pea Soup

185 kcal · 30 min · 4 servings

Ingredients

• 250 g yellow peeled peas
• 200 g celeriac
• 250 g carrots
• 2 small stalks leek
• 0.5 bunch parsley
• 1 small onion
• 1 tsp sprout oil
• salt
• pepper (from the mill)
• 1 tsp dried marjoram
• 1 piece kitchen twine

Instructions

1. 1. Place the peas in a bowl.
2. 2. Cover them with one liter of cold water.
3. 3. Let the peas soak overnight, covered, until they become soft.
4. 4. Peel the celery stalk.
5. 5. Cut the celery into small cubes.
6. 6. Wash the carrots.
7. 7. Trim the ends of the carrots.
8. 8. Peel the carrots.
9. 9. Slice the carrots.
10. 10. Cut the carrots either in half lengthwise or into quarters.
11. 11. Slit the leek lengthwise.
12. 12. Wash the leek thoroughly.
13. 13. Cut the leek into rings.
14. 14. Wash the parsley.
15. 15. Tie the parsley into a bundle using kitchen twine.
16. 16. Peel the onion.
17. 17. Chop the onion very finely.
18. 18. Heat the oil in a pot.
19. 19. Sauté the onions in the hot oil.
20. 20. Sauté the onions until they are fragrant.
21. 21. Drain the soaked peas in a colander.
22. 22. Rinse the peas briefly with cold water.
23. 23. Place the peas in a pot.
24. 24. Add one liter and five hundred milliliters of water.
25. 25. Add the prepared vegetables to the peas.
26. 26. Add the sautéed onions to the peas.
27. 27. Add the parsley bundle to the peas.
28. 28. Add the marjoram to the peas.
29. 29. Bring the soup to a boil.
30. 30. Reduce the heat.
31. 31. Let the soup simmer covered for about one hour and forty minutes.
32. 32. Remove the parsley bundle from the soup.
33. 33. Stir in a little more water if necessary.
34. 34. Season the soup with salt.
35. 35. Season the soup with pepper.
36. 36. Serve the soup.

Nutrition per serving

• kcal: 185
• Protein: 11 g · Fett/Fat: 4 g · Carbs: 28 g