If you think that thick, rich pea soup is more of a winter dish, then I suggest such an easy spring recipe. Fresh or frozen peas are better suited for it, but you can even take canned ones.
Ingredients
- Vegetable broth - 1.5 l
- Peas (green) – 300 g
- Cauliflower - 250 g
- Leek - 1 piece
- Carrots - 2 pieces
- Celery - 2 pieces
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Arbitrarily and not too coarsely chop the vegetables, disassemble the cauliflower into inflorescences.
Add everything together with the peas to the boiling vegetable broth, season.
Boil the soup until the carrots and cauliflower are ready.
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