For this recipe I use young peas, and even with pods. And I add as many greens as possible, any – from dill with parsley to basil with mint. A great spring alternative to winter rich first courses on dry peas!
Ingredients
- Vegetable broth - 1.5 l
- Green peas - 300 g
- Green peas (in pods) – 150 g
- Turmeric - 1 tsp.
- Peas (stabbed) – 150 g
- Leek - 1 piece
- Greenery - 0.5 beam
- Spices and seasonings - 1 tsp.
- Olive oil - 1 art.l.
Step-by-step cooking recipe
Boil the chopped peas in vegetable broth according to the instructions.
Coarsely chop the leeks, fry in olive oil and add to the peas.
Chop everything with a blender and adjust the consistency to taste.
Lightly fry the peas.
Send it, green peas, chopped herbs and spices to the soup.
Boil for another 5-7 minutes.
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