The New Year has welcomed us with chilly weather. Here’s the answer to cold winter days - split pea soup. It’s a warming soup, full of plant based protein and very nutritious. Served with chips made of potato peels - after all, nothing goes to waste in the kitchen:) Let’s begin the year 2017!
Ingredients:
5 potatoes
1 onion
2 carrots
a piece of celery
a piece of leek
1 parsley root
3 bay leaves
2 allspice grains
6 black pepper grains
2 l of water
salt
black pepper
400g yellow split peas
4-5 tbsp olive oil
1 tbsp marjoram
1/2 tbsp dried thyme
1/3-1/2 tsp smoked pepper
Instructions:
Rinse the peas with cold water. Wash the potatoes well. Peel them but leave the potato peels. Put the peels on the kitchen towel to dry.
Peel the onion. Wrap it with the aluminum foil. Preheat the oven to 200 degrees C. Bake the onion for about 30 minutes. Then leave the onion to cool.
Heat olive oil in the large pot and add onion (cut into quarters) and the potato peels. Fry until the peels are crispy. Take out the peels and the onion from the pot. Put the potato peels on the kitchen towel (you won’t need the onion).
Add about 2 l of water to the pot. Add the spices: bay leaves, allspice berries, clack pepper grains, peas and cook over low heat for about 45 minutes.
In the meantime, peel and grate the carrots, parsley root and celery on the large holes of a box grater or using a food processor's grating attachment. Cut the potatoes into cubes and slice the leek.
After 45 minutes, add the veggies to the soup (except for the potatoes). Add about 2-3 cups of water, marjoram, thyme, salt and smoked pepper. Cover and cook over low heat for about 25 minutes.
Then add the potatoes (cut into cubes) and cook for about 15-20 minutes, until the potatoes are soft. Serve with the chips made of potato peels. Enjoy!
Etykiety: english, gluten free, recipes, soup
