Ingredients
Olive oil, 2 tablespoons
Onion, 1 medium unit
Carrot, 2 medium units
Celery, 3 stalks
Garlic, 4 cloves
Pea, 1 cup
Quinoa, 1/2 cup
Water, 6 cups
Cumin, 1 flat teaspoon
Sweet paprika, 1 flat teaspoon
Hawaij for soup, 1 flat teaspoon
Bay leaves, 2 units
Salt, 1 pinch
Black pepper, 1 pinch
Lemon juice, 2 tablespoons
Frozen garden pea, 2 cups
Preparation
1. Heat the oil a little in a large pot and fry the onion, carrots and celery in it for about 5 minutes.
2. Add the garlic, dry pea and quinoa, and fry while stirring for 30 seconds.
3. Add the water, paprika, cumin, hawaij, bay leaves, salt and pepper, bring to a boil, lower the heat and cover the pot.
4. Cook for about 1 hour until the pea soften.
5. Add the lemon juice to the soup, transfer about half of it to a blender or food processor and grind to a puree. Return to the pot, add the frozen pea (if using) and cook for a few more minutes. A great vegan split pea soup is obtained.
6. Bon appetite (:
Total time: ±1 hour
The spices in the recipe are according to personal taste. The preparation method also includes frying.