Peas (Pisum Sativum L.) and lentils (Lens Culinaris L.) have been cultivated at least since Neolithic times, if not further back, and processed into stew or soup. They contain many vitamins, minerals and dietary fibres as well as vegetable proteins. This soup is completely vegan, enriched with the flavour of typical soup vegetables and smoked salt. No wonder that such soups were often served, as they fed a large family.
For soaking:
250 grams of peas
1 teaspoon sea salt
1 litre of water
For the soup:
1 1/2 litres of vegetable broth
1-2 tablespoons olive oil
2 onions, diced
1 leek, sliced
3 slices of celery root, diced
4 potatoes, diced
2 carrots, diced
1 tablespoon marjoram
1 tablespoon white wine vinegar
pepper
Some smoked salt
1. Soak the peas in a saucepan of salted water overnight.
2. Strain the peas and rinse well.
3. Heat the olive oil in a saucepan.
4. Sauté the onions and leeks for a few minutes.
5. Add all the other vegetables and the peas and sauté for a few more minutes.
6. Add the dried marjoram.
7. Pour the vegetable broth over the vegetables.
8. Simmer for about 45-50 minutes until the desired consistency.
9. Add the white wine vinegar.
10. Season with smoked salt and pepper and add a little more water if necessary.
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