Yellow Split Pea Soup with Root Vegetables
(0)
80 min
Under an hour
Sezamo
O supă hrănitoare și reconfortantă, perfectă pentru zilele răcoroase. Mazărea galbenă uscată oferă o textură cremoasă, în timp ce legumele rădăcinoase aduc o dulceață naturală, totul fiind completat de aroma discretă a oreganoului. O alegere sănătoasă și sățioasă pentru întreaga familie.
Preparation method
Ingredient Preparation
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.
Cooking the Soup
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.
Chef's tip
For an even smoother texture, you can use an immersion blender to purée part of the soup at the end. Serve with crispy croutons rubbed with a little garlic.
45 min
Under an hour
