The first recipe of the winter. A thick and hearty pea soup that will warm your family meal, or your heart for those times when you’re alone.
Served with love, and highly recommended between fall and spring.
1 cup dried peas
1 tablespoon olive oil
2 onions, sliced into medium chunks
1 sweet potato cut into cubes
2-3 carrots, cut into circles
1/2 teaspoon cumin
1 teaspoon chicken soup
A pinch of nutmeg
1 teaspoon of turmeric
Salt and pepper
Wash the peas well.
In a medium pot, fry the onions in olive oil.
After the onions brown, add the sweet potato, peas and carrots to the pan. Mix.
Add water until the peas are covered by 5 centimeters of water.
Bring the water to a boil.
Add the spices, lower the flame and cook for about 45 minutes, until the peas are soft.
Add some olive oil at the end, and mix.
You can grind the soup manually in a food processor to add thickness.