The weather does its thing, and it is impossible not to want to eat a delicious and nutritious soup, one that will make the whole body fun.
That's exactly why we have prepared a recipe for pea soup that will give you exactly what you need.
Raw materials:
5 tablespoons olive oil
500 grams of dried peas
1 large onion cut into cubes
1 diced carrot
1 diced potato
1 celery root cut into cubes
2 cm grated ginger root (optional)
Spoon of sesame or honey
A tablespoon of salt
Half a teaspoon of black pepper
4 cloves of garlic
Half a teaspoon of cumin
A can of coconut cream (optional)
Serving suggestion: pumpkin seeds, chopped dill, dried chili, peas and asabi
Sarit Atar's pea soup, Photo: Sarit Atar
Preparation:
No need to soak the peas before cooking.
Just rinse well with tap water, preferably in a colander, then drain the water.
Heat olive oil in a saucepan, add the onion cubes, carrots, potatoes and celery head cubes, then steam over a medium flame for 10-8 minutes.
Add the dried peas, the grated ginger, a tablespoon of sesame or honey, half a cup of boiling water and the spices - and mix.
Add boiling water to 3/4 of the height of the pot, bring it to a boil and lower to the lowest flame.
Then, cover the pot and cook the dish for 45 minutes to an hour, until the peas soften.
It is important to occasionally peek into the pot, and if necessary add more water.
The peas absorb the water and swell until it softens and breaks down, so more water should be added - preferably boiling.
Transfer the soup to a blender or grind it with a blender stick (you can do this for all or only part of the soup).
Up to the texture you like.
Add a can of coconut cream - and mix (but as mentioned, this is not mandatory).
Taste, and if desired seasoning facilities as needed.
Pour into individual bowls, sprinkle with pumpkin seeds, dill, wasabi peas and a little dry chili (if you want, it is possible with only some of the spices or even without them).
For more recipes by Sarit Atar
To the "Israeli Kitchen" recipe page
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