Summary

Ingredients

• 500 g peas, reen, peeled, dried
• 1 ½ liters water
• 6 bay leaves
• 2 large onions
• 3 clove (s) garlic
• 500 g carrot (s)
• 2 leeks
• 6 tablespoon oil (sunflower oil)
• 4 teaspoons marjoram, dried
• 0.5 teaspoon ½ turmeric
• 6 slices toast bread (whole grain)
• 6 tablespoon olive oil
• 1 teaspoon thyme
• 1 bunch parsley, chopped
• 1 teaspoon lemon juice
• salt
• some extra water

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Instructions

1. Soak the green peas in cold water for an hour, then discard the water. Bring to the boil with 1.5 liters of water and two bay leaves and cook for about 1 hour until soft.
2. Peel and finely chop the onion and garlic. Peel the carrots and cut into thin slices. Halve the leek lengthways, wash and cut into fine rings. Dice the toast.
3. Heat the sunflower oil in a saucepan and sweat the onions and carrots in it. Add the garlic, the remaining bay leaves, the marjoram and the leek. Stir and deglaze with a little water. Season to taste with salt, lemon juice and turmeric. Simmer for about 3 to 4 minutes while stirring until soft and set aside.
4. Remove the bay leaves from the soup and puree the soup. Add the vegetables and bring to the boil briefly.
5. Heat the olive oil in a pan, add the thyme and fry the bread cubes until crispy. Season the soup with salt and, if necessary, dilute it with a little water. Before eating, sprinkle with chopped parsley and serve sprinkled with croutons.
6. Tip: The soup is easy to cook down - the vegetables can be cleaned and then simply prepared just before eating.