Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the peas, spices, potatoes and carrots. Fill the peeled potatoes with water.
Step 2:
Wash the peas and pour 0.7 liters of boiling (!) water. Thanks to boiling water, the shell of the peas will collapse and the peas are guaranteed to boil without soaking.
Step 3:
Cook the peas until they swell.
Step 4:
Add another 0.7 liters of water (at any temperature). Cook until the peas begin to fall apart.
Step 5:
Cut the potatoes into small slices, and grate the carrots on a coarse grater. Add to the soup, add salt and cook after boiling for 15 minutes. Stir the soup so that the pea puree does not stick to the bottom.
Step 6:
Heat the vegetable oil with spices (turmeric, ground black pepper, paprika, asafoetida), add the spicy oil to the soup 5 minutes before the end of cooking.
Step 7:
Serve the finished soup hot.
Step 8:
The potatoes should be soft, and the peas should be completely boiled.
Light nutritious pea soup.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Yellow peas - 303 kcal/100g
