Garden Pea Vegetable Soup
- Onion 1 sm
- Carrot 2 med
- Garlic 2 clv
- Rooster potato 1 med
- Celery 3 pce
- Salt 2 tsp
- Beef stock 1 l
- Fresh parsely 1 hfl
- Vegetable oil 3 tbs
- Garden peas 100 g
Step 1
Chop the veggies, I'd recommend chopping them thin and small that way everything will cook at the same time. Next pop the onion and the garlic into a thick-bottomed saucepan along with 3 tbs of vegetable oil. Fry them on low heat for 3-4 minutes or until the onions turn translucent.
Step 2
Add in the celery and carrot next, cook them together for another 5-7 minutes. In the meantime boil 1 liter of water for the stock. Once the time is up place the beef stock into the saucepan then pour the hot water on top of the veggie mix. Careful with the hot steam.
Step 3
Boil the soup on high heat for 15 minutes, then add in the peas and the finely chopped potatoes. Cook for an additional 5-6 minutes. Season to taste with salt and fresh parsley.