Soups

Lean Pea Puree Soup


Ingredients for Cooking Lean Pea Puree Soup

  1. Peas 500 grams
  2. Carrot (medium size) 1 pc.
  3. Onion (medium size) 1 pc.
  4. Fresh tomato (medium) 1 pc.
  5. Grated ginger root 1 tbsp. a spoon
  6. Ground turmeric 1 teaspoon
  7. Garlic 3 cloves
  8. Vegetable oil 3-4 tbsp. spoons
  9. Any greens (for serving) to taste
  10. Salt to taste
  • Main Ingredients Pea
  • Serving 4 servings

Inventory:

Utensils for soaking peas, Pan for cooking soup puree, Skimmer, Cutting tool (knives), Medium grater, Vegetable cutting board, Frying pan, Blender, Stove

Cooking lean pea soup puree:

Step 1: soak peas.

We wash the peas and fill them with cold water for 3-4 hours (if you use whole peas, it is better to leave for 5 hours).

Step 2: cook the peas.

Pour cold water into a pot with peas (you can use the one in which you soaked, but better new) and set to cook. When it boils, remove the foam with a slotted spoon and reduce the heat to a minimum. Cooking time depends on the time of soaking, and on the variety of peas. Cook until peas are cooked, about 1.5 hours. Do not forget to stir occasionally.

Step 3: chop the onion.

While the peas are boiling, peel the onion and cut into small cubes or half rings. I agree to an unpleasant procedure, tearful and snotty, but you will agree that almost no dishes are complete without onions.

Step 4: rub the carrots.

Wash the carrots thoroughly under running water and peel them. After rubbing on a coarse grater.

Step 5: chop the tomato.

Wash the tomato and peel it (it’s easier to do this if pre-doused with boiling water) and cut into small cubes, about 1x1 cm. At this time, put the pan on the fire, pour it with vegetable oil and let it heat ourselves, we will need it later.

Step 6: chop the garlic.

Having previously peeled the garlic from the husks, chop it finely with a knife. You can use the garlic, but in this case, garlic will lose most of its essential oils.

Step 7: pass the vegetables.

So, the pan has already warmed up, pour a little vegetable oil, put the onion in it first and fry it until slightly golden. Then we add grated carrots, chopped tomato and garlic, and sprinkle ginger and turmeric on top. We fry the contents of the pan over low heat, stirring occasionally. When the carrots become soft - remove from heat.

Step 8: add the passivated vegetables.

At this time, our peas were almost cooked, so we add the passivated vegetables to the pan. Cook together for about 5 minutes. Remove the pan from the heat and let the soup cool slightly. Then, using a blender, turn it into a soup puree and salt to taste. Pour into the pan again and set on fire. Not bringing to a boil, just heat and remove the prepared soup puree from the fire.

Step 9: serve to the table.

Cut the greens on the cutting board. Pour the ready-made soup into plates and serve to the table. When serving, sprinkle with finely chopped herbs. Enjoy your meal!

Recipe Tips:

- - it is better to choose fresh vegetables.

- - For quick cooking, it is better to take half peas, it is cooked much faster.