Name: PEA STEW
Ingredients: 1 l Vegetable stock (without yeast); 100 g Carrots; 100 g Peas (frozen); 200 g Tomatoes; 100 g Leek; 100 g Celeriac; 80 g Onions; 200 g Potatoes (peeled) ( ); 2 tbsp Rapeseed oil; ½ tsp Cumin; ½ tsp Saffron; Salt, paprika powder, pepper; 2 tbsp Flat-leaf parsley (chopped)

PEA STEW

Course: Soup

Servings for 4 persons

Calories per Serving: 185kcal

Ingredients

Vegetable stock (without yeast) 1 l
Carrots 100 g
Peas (frozen) 100 g
Tomatoes 200 g
Leek 100 g
Celeriac 100 g
Onions 80 g
Potatoes (peeled) 200 g
Rapeseed oil 2 tbsp
Cumin ½ tsp
Saffron ½ tsp
Salt, paprika powder, pepper
Flat-leaf parsley (chopped) 2 tbsp

Preparation

Wash vegetables. Peel the carrot, onion and celery. Cut the vegetables and potatoes into small pieces. Remove the seeds from the tomatoes and then dice the tomatoes.
Sauté the carrot, onion, celery, potato and leek in oil. Add the stock. Season with salt, pepper, cumin, saffron and paprika powder.
Cook the vegetables and spices in the stock for 20 minutes. Finely puree everything. Mix in the peas and tomatoes and cook for 10 minutes. Sprinkle parsley over the top.