cherry peas feta soup
90 mins
90 mins
Ingredients
- 3 Carrots
- 1 Onion
- 1 toe/s Garlic
- 1 piece(s) Celery, thumb-sized
- 2 rod/s Leeks
- 2 TABLESPOONS Rapeseed oil
- 500 g green peas
- 2 glasses cherry peas, á 350g
- 500 ml Vegetable broth
- 200 g Feta
- 2 TEASPOONS Paprika powder
- 1 TABLESPOON Vinegar Aceto Balsamico
- 1 TABLESPOON Parsley, chopped
- 20 ml Pumpkin seed oil
Directions
- 1
First wash the vegetables. Peel the carrots, onion, garlic and celery and cut everything into small pieces.
- 2
Heat rapeseed oil in a large pot. Add leek, carrots, onion and celery as well as half of the green peas and chickpeas and fry briefly. Deglaze with the stock and simmer for about 30 minutes until the carrots are very soft.
- 3
n the meantime, it is best to finely crumble the feta with your hands and then puree the almost finished soup.
- 4
Add half the feta, stir well and season the soup with spices and vinegar.
- 5
Then simmer for another 30 minutes at low heat until the soup has thickened a little. If you don't like it so creamy, you can add some more water if you like.
- 6
Add the remaining peas and chickpeas 5 minutes before the end of the cooking time and season to taste one last time. Pour the soup into small bowls and top it with some crumbled feta, parsley, some pumpkin seeds and a dash of pumpkin seed oil.
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