Yellow Split Pea Soup with Root Vegetables

Peel the onion and garlic, then finely chop them. Peel the carrots and cut them into cubes of about one centimeter. Do the same with the potatoes. Sort the peas and rinse them well in a sieve under cold running water.

Heat the oil in a spacious pot and quickly sauté the carrots over high heat. When they start to turn golden in places, add the onion and garlic, a generous pinch of salt, oregano, and, if desired, freshly ground black pepper. Stir for one minute, until the onion softens and the aromas are released.

Pour one liter of water over the vegetable base, add half of the peas, the potatoes, and bring to a boil. Let it simmer over low heat, uncovered or with the lid half-on, for about 30 minutes.