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Pea soup with roasted red pepper

A pea soup with roasted red pepper is a delicious vegetarian soup that's perfect for spring with its beautiful green color.

Pea soup with roasted red pepper
25 minutes 6 people Lunch
Pea soup with roasted red pepper

Ingredients

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  • 500 gram (frozen) peas
  • 1 onion
  • 3 garlic cloves
  • 1 large potato (or 2 smaller ones)
  • 1 liter vegetable stock
  • large handful celery leaves
  • olive oil
  • pepper and salt to taste
  • 1 roasted red pepper (store-bought or make your own)
Pea soup with roasted red pepper ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • potato peeler
  • large pan
  • (immersion) blender


Preparation

25 minutes 6 people Lunch

View the original recipe via:
https://ohmydish.com/recipe/pea-soup-with-roasted-red-pepper


Preparation -- 5 minutes

Peel and coarsely chop the onion and garlic cloves. Peel the potatoes and chop into chunks. Rinse the celery leaves, also chop them into chunks and set aside. 

Pea soup with roasted red pepper
Pea soup with roasted red pepper

Finishing the pea soup with roasted red pepper -- 20 minutes

Heat a dash of olive oil in a large pan and sauté the onion and garlic for a few minutes. Add the potato chunks and cook them some more. Pour in the vegetable stock along with (frozen) peas and bring to a boil.

As soon as it starts to boil you can also add the celery leaves. Let the soup simmer on medium-heat for about 10 minutes, until the potatoes are tender. The exact time depends on the size of the potato chunks.

Meanwhile chop the roasted pepper into strips. Create a smooth puree using an immersion or regular blender. Season the soup with pepper and salt and serve with roasted pepper strips. Enjoy!


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