Soup
Description
The recipe won't take much time. The ingredient list for this soup is basic. If desired, to make the soup thicker and more filling, you can add potatoes, a fresh tomato for acidity, and parsley or celery root for aroma. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients. Soak the split peas in water for a couple of hours beforehand. Peel the onion, carrots, and garlic, then wash them along with the pepper and herbs.
- 2
Step 2
Rinse the peas several times, transfer them to a 2-liter pot, pour in plenty of water, and simmer gently for 30–40 minutes. Add a pinch of baking soda to speed up the cooking process. Skim off the foam continuously—it will be abundant.
- 3
Step 3
Heat vegetable oil in a frying pan and sauté chopped onion in it.
- 4
Step 4
Add the chopped carrots and bell pepper, simmer over medium heat for about 10 minutes. When the vegetables become completely soft, add the garlic and cook for another minute or so.
- 5
Step 5
When the split peas are fully cooked, add the canned chickpeas to the pot.
- 6
Step 6
Transfer the sautéed mixture to a pot, add water to the top, add the bay leaf, and simmer the soup for about 10 minutes. Skim off the foam once again.
- 7
Step 7
Season the soup with salt and pepper to taste, add your favorite vegetable seasoning, and stir in the chopped herbs.
- 8
Step 8
Pour the ready soup into bowls and serve.