Pea stew


Course: Soup
Servings for  4  persons
Calories per Serving: 185kcal


  • 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


  • 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. 

Nutritional values per Serving

Calories: 185kcalProtein: 5.2gPhenylalanine: 224mgTyrosine: 168mgLeucine: 365mgMethionine: 66mg
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