Pea cream soup with vegetables

Ingredients

• split green peas - 120 g
• celery - 1 stalk
• carrots - 1 pc.
• onion - 1 pc.
• Chinese cabbage - 80 g
• salt - to taste
• garlic - 1 clove
• chili pepper - 1 pc.
• freshly ground black pepper - to taste
• fresh ginger - 1 cm
• olive oil - 2-3 tbsp. l.
• water - 100 ml
• bread cubes - 2 handfuls

Cooking

Step 1

Clean the bulb. Wash carrots, peel. Coarsely chop carrots and onions. Wash the celeriac, dry it and cut into pieces. Put chopped carrots, celery, onions into a preheated pan and cook over medium heat for about 10-15 minutes.

Step 2

While vegetables are cooking, pour water into a saucepan and bring to a boil, put green peas. Peel the garlic and chop finely. Wash the chili pepper, chop, remove the seeds and finely chop. Clean the ginger and finely chop.

Step 3

Add cooked vegetables, garlic, chili and ginger to the pot. Salt and pepper to taste. Then add chopped cabbage. Cook until the peas are tender (about 30 minutes).

Step 4

Puree the finished soup with a blender. Lightly toast the toasted bread cubes in a frying pan. Serve cream soup with herbs and toasted bread cubes.