Ciorbă de mazăre de post, Romanian vegan pea soup

Ingredients

• 3-4 tablespoons oil
• 1 medium onion (150 g)
• 2 red peppers (300 g)
• 2 large carrots (300 g)
• 1/4 celeriac root (125 g)
• 1 small kohlrabi (150 g)
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2000 ml water
• 450 g frozen peas
• 250 ml tomato juice
• 1 tablespoon pepper paste
• 200 g winter vegetable mix for soup
• 15 g dill
• 15 g parsley

Preparation

1. Peel and wash the vegetables. Chop the onion, cut the peppers into strips, the carrots into rounds, the celeriac into small cubes and the kohlrabi into large pieces. 2. Heat 3-4 tablespoons of oil in a pot and sauté the onion for 5 minutes, until translucent. 3. Add the peppers, carrots and celeriac and sauté for another 5 minutes, stirring occasionally. 4. Add the kohlrabi and bay leaf, then add 1 teaspoon of salt, 1/2 teaspoon of pepper and 2000 ml of water. Bring the soup to a boil in about 10 minutes, then simmer for another 20 minutes, until the carrot softens. 5. Add the frozen peas, tomato juice, pepper paste and winter vegetable mix for soup. Simmer for 10 minutes, until the peas are tender. 6. Turn off the heat and stir in the chopped dill and parsley. At the end, I removed the pieces of kohlrabi from the soup because they were woody. Leave the pot covered for 5 minutes before serving.