Yellow pea soup

Name: Yellow pea soup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Onion; 1 TABLESPOON Oil; 2 TABLESPOONS Curry; 250 g yellow peas; 2 Oranges; 1 collar Spring onions; 7-10 Tbsp ½ bunch of chives; 1 can(s) (200 ml) unsweetened coconut milk; 3 TSP Vegetable broth; 7-10 Tbsp Chilli powder or Sambal Oelek; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Onion
1 TABLESPOON Oil
2 TABLESPOONS Curry
250 g yellow peas
2 Oranges
1 collar Spring onions
7-10 Tbsp ½ bunch of chives
1 can(s) (200 ml) unsweetened coconut milk
3 TSP Vegetable broth
7-10 Tbsp Chilli powder or Sambal Oelek
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely chop the onion. Fry in hot oil in a pot. Sprinkle with curry and sauté. Rinse peas and add 1 l water. Bring to the boil, cover and simmer at low heat for about 50 minutes.
2
Wash organic orange hot, rub dry. Finely grate half of the peel. Squeeze the orange. Peel the remaining orange so that the white skin is completely removed. Remove the fillets between the parting skins.
3
Squeeze the juice from the parting skins and collect it. Clean and wash spring onions and cut into slanted rings. Wash chives, shake dry and cut into small rolls.
4
Add the coconut milk and stock to the peas after about 50 minutes and simmer covered for another 10 minutes. (If the soup is too thick, possibly add some more water).
5
Add spring onions, orange fillets, orange juice and zest and heat. Season soup with chili, salt and pepper.