Green pea soup

Ingredients

• 50 ml oil
• 1 medium onion (150 g)
• 2 medium carrots (160 g)
• 1 medium parsley root (100 g)
• 1 small celeriac (250 g)
• 1500 ml water
• 600 g peas
• 1 teaspoon Vegeta
• 500 ml tomato pulp
• 1 tablespoon hot pepper paste
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon sugar
• 15 g dill

Preparation

1. Peel the onion and chop it very finely in a food processor. Peel the carrots, parsley root and celeriac, then chop them as finely as you can. 2. Heat 50 ml of oil in a pot and sauté the onion and vegetables for 5 minutes, until they soften slightly. 3. Pour in 1500 ml of water and simmer for 18 minutes, until the root vegetables start to soften. 4. Add 600 g of peas and 1 teaspoon of Vegeta. Simmer for another 18 minutes, until the peas are tender. 5. Add 500 ml of tomato pulp and 1 tablespoon of hot pepper paste. Simmer for 10 minutes, until the broth is evenly colored. 6. Season with 1 teaspoon of salt, 1/2 teaspoon of ground pepper and 1 teaspoon of sugar. 7. Finely chop the dill, add it to the pot and cook the soup for 1 more minute, until it comes to a boil 2-3 times.