Composition / ingredients
Step-by-step cooking
Step 1:
How to cook lean vegan pea soup without meat? Prepare the products. Peas will suit absolutely anyone — dry, frozen, fresh. With different types, only the cooking time will differ, and the principle itself will remain the same. In addition to onions and carrots, you can add leeks, celery stalks, garlic to the soup. Vegetable broth can be replaced with ordinary water or use only broth, or broth and water together. Choose dry spices to taste.
Step 2:
Peas for this soup do not need to be soaked beforehand, but, if desired, you can do it 8 hours before cooking. I used dry split peas. Rinse it well in several waters until transparent.
Step 3:
Peel and dice the onion.
Step 4:
Wash, peel and slice the carrots arbitrarily. You can use cubes, straws, or you can grate it on a coarse grater, like me.
Step 5:
Take the pot in which you will cook the soup. We will do the frying of vegetables directly in the pan, it is very convenient, the extra frying pan does not get dirty. Pour olive oil into it, put it on a small fire. Lay out the onion, fry it, stirring, for a few minutes.
Step 6:
Put carrots to the onion, add dry spices to taste, put a bay leaf. I took French Provencal herbs, they contain thyme. Stir the vegetables. Fry everything together over low heat for a few more minutes.
Step 7:
Pour the peas into the pan.
Step 8:
Pour in the broth or water. Add salt and ground black pepper.
Step 9:
Bring the soup to a boil and remove the foam — when cooking peas, there is a lot of it at the beginning. Make the fire small, do not cover the pan with a lid. Cook the soup until the peas are softened. Dry peas cook for about an hour, fresh and frozen less.
Step 10:
Adjust the density and consistency of the soup to your taste. If it seems too thick to you, pour in a little boiling water, too liquid — continue cooking further. My soup became very thick after 40 minutes, but the peas have not fully boiled yet. I added boiling water and cooked for about half an hour.
Step 11:
The soup as a result turned out to be puree-like, very fragrant, with a rich spicy taste. Serve it hot, croutons and crackers go very well with it. Enjoy your meal!
This soup is good to serve not only with ordinary bread, but also with crackers, croutons, toast, unsweetened crackers. I give links to recipes: Croutons with garlic , just croutons , homemade crackers , crackers .
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried whole green peas - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Vegetable broth - 13 kcal/100g
