Cuban pea soup

Name: Cuban pea soup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 medium onion; 2-3 Garlic cloves; 1 medium-sized carrot; 125 g yellow peas; 2 TABLESPOONS Olive oil; 3-4 Tsp Vegetable broth; 100 g cherry tomatoes; 1/2 bunch Parsley; 7-10 Tbsp a few squirts of Tabasco; 7-10 Tbsp salt, white pepper; 4 thin slices of paprika salami; 7-10 Tbsp Mint

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 medium onion
2-3 Garlic cloves
1 medium-sized carrot
125 g yellow peas
2 TABLESPOONS Olive oil
3-4 Tsp Vegetable broth
100 g cherry tomatoes
1/2 bunch Parsley
7-10 Tbsp a few squirts of Tabasco
7-10 Tbsp salt, white pepper
4 thin slices of paprika salami
7-10 Tbsp Mint

Directions

1
Peel onion, garlic and carrot, wash carrot. Dice everything. Rinse the peas
2
Heat the oil in a pot. Briefly sauté the onion, garlic and half the carrot in the frying fat. Add peas, 11/2 l water and stock. Bring everything to the boil, cover and cook over a low heat for about 50 minutes
3
Wash and halve the tomatoes. Wash and finely chop the parsley. Puree the soup finely. Season to taste with Tabasco, salt and pepper. Cook the rest of the carrot in the soup for about 5 minutes. Heat the tomatoes briefly in it. Serve the soup with salami and parsley. Garnish