Vegetarian Pea Soup
6 servings
150 minutes
Pea soup is a classic of European cuisine, known for its heartiness and delicate flavor. The vegetarian version retains traditional notes while gaining a special lightness. Spices like turmeric and cardamom give the soup a warm, aromatic hue, while butter softens the texture, creating a velvety taste. Historically, pea soup was popular among peasants as peas are long-lasting and an accessible source of protein. In modern renditions, it is perfect for those seeking a nutritious and warming dish. Serve it with crusty bread or fresh herbs for a complete gastronomic delight.
1
Soak the peas in cold water overnight.
- Dried peas: 450 g
2
The next day, drain the water, transfer the peas to a pot, fill it with water up to 2/3, and place it on the heat.
- Dried peas: 450 g
3
Grate the carrot and ginger on a coarse grater, finely chop the onion. Heat the pan and sauté the carrot, ginger, and onion until golden brown.
- Carrot: 1 piece
- Ginger: 20 g
- Onion: 1 piece
4
When the peas start to boil, add the sautéed carrots, onions, and ginger. Then add the spices. Cook until the peas turn into a nearly homogeneous mass. Add a tablespoon of butter, let it melt, stir, and turn off after 2 minutes.
- Carrot: 1 piece
- Onion: 1 piece
- Ginger: 20 g
- Salt: to taste
- Ground black pepper: to taste
- Turmeric: to taste
- Cardamom: to taste
- Butter: 1 tablespoon
