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Creamy pea soup

5 stars    10.348 views
Chef :  |  © Noble House

Ingredients for Creamy pea soup

(serves 4)
  • 2 large onions
  • 2 large cloves garlic
  • Extra virgin coconut oil (Amanprana)
  • 1-1½ l water
  • 3 organic stock cubes
  • 750 g bag of frozen peas (NOT a tin or jar)
  • 1/3 of a celeriac or 1 parsnip
  • 1 tsp ground rosemary
  • or 1 tsp ground nettle
  • pepper, salt, shoyu or Amanprana orac Botanico mix mild to taste
  • 2 tsp ground ginger
  • 1 egg or 1 tsp sour cream per portion of soup
  • Olive oil (Verde Salud)
  • sprouts for garnish (broccoli sprouts, alfalfa, garden cress or similar)

 

Preparation

Preparation time: / Cooking time: / Total cooking time:

Fry off the onion and garlic in a little coconut oil. Then add the water with the dissolved stock cubes, the peas and the diced celeriac or parsnip and cook until tender. Add the herbs.
Puree with a hand blender. Bring to the boil briefly and beat in a raw egg. Take the pan off the heat. Just before serving, mix in a little olive oil or a spoonful of coconut oil.
If you have not added an egg to the soup, you can serve with a little sour cream. Garnish with sprouts.

Tip from Rineke Dijkinga

The combination of garlic, onion, sprouts, ground nettle and rosemary makes this soup a fantastic source of antioxidants.

Recipe from the cookbook “Weten van (h)eerlijk eten” (Knowing how to eat well) by R.Dijkinga, orthomolecular therapist and naturopath.

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