Vegetarian Soup with Celery and Peas
8 servings
55 minutes
This vegetarian soup with celery and peas is a true embodiment of the sophistication of French cuisine. It draws inspiration from traditional vegetable soups that have warmed the hearts of the French for centuries. Its flavor harmoniously combines the softness of potatoes, the sweet freshness of carrots, and the richness of tomatoes, complemented by delicate notes of green peas and the spiciness of garlic. Light and nutritious, it is perfect for both lunch and dinner. This soup provides a sense of coziness and warmth, especially on cool evenings. It can be served with crispy baguette or fresh herbs to highlight the natural richness of flavors. Its simplicity in preparation makes it accessible even for novice cooks, while its rich aroma will surely gather loved ones and friends around the table.
1
In a thick-walled pot, heat oil over low heat. Finely chop the onion, celery, carrot, and garlic, add to the pot, and sprinkle with salt. Stir, cover, and sauté for about 20 minutes, stirring occasionally, until the vegetables are soft. Thaw the peas.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Celery stalk: 2 pieces
- Carrot: 2 pieces
- Garlic: 2 cloves
- Salt: 1 teaspoon
2
Peel the potatoes and cut them into small cubes. Drain the liquid from the tomatoes. Add the potatoes, tomatoes, and broth to the other vegetables and cook until the potatoes are soft, for about 15 minutes.
- Potato: 450 g
- Canned diced tomatoes: 400 g
- Vegetable broth: 5 glass
3
Remove the pot from the heat, add peas, let it steep for 2 minutes. Then season with pepper and serve.
- Frozen green peas: 70 g
- Ground black pepper: to taste
