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Pea Soup
Ingredients
- Soak overnight, two cups Dried peas (or frozen peas can be used)
- 3 Potatoes
- 2 Large carrots, peeled
- 1 Large onion
- 2 teaspoons Cumin
- 1 teaspoon Turmeric
- Salt and black pepper to taste
Preparation
If using dried peas, soak them overnight.Boil the potatoes in their skins.
Dice the onion finely.
Fry the onion in two tablespoons of oil until browned.
Add water to the fried onion and bring to a boil.
Add the peas, salt, cumin, turmeric and black pepper.
Cook on low heat for about two hours.
When the peas have softened, blend the soup with a blender or hand mixer.
Dice the carrots finely, add them to the soup and continue cooking until the carrots soften.
Peel the potatoes and dice them finely, add to the soup and bring to a boil. The soup is ready.
You can make croutons:
Cut the bread into slices and then into cubes.
Sprinkle the bread cubes with olive oil, salt, cumin, paprika and za'atar. Use whatever you like.
Mix the bread well with the spices, spread on a baking tray and bake until the bread is golden and crispy.
The croutons can be stored in a sealed jar.
Add the carrots and potatoes after blending the peas, so you can feel their pieces in the soup.
For those who prefer a smooth soup, add them at the beginning of cooking and they will be blended too.
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