- 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)
Kitchen equipment needed
- cutting board & chef’s knife
- potato peeler
- large pan
- (immersion) blender
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.
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!