Soak the peas in cold water. On average, I soaked for 5 hours. This time I soaked overnight and started to cook for dinner.

These are the roots of parsley and celery I bought. Parsley I took half of the root. Celery I just bought a quarter, because they all have something healthy sold. And from this quarter I took too mate, i.e. in total it turned out, I used 1/8 of a large celery root.

The roots are cleaned and cut into strips. Put on to cook the peas. In the same water in which he was steeped, you can pour fresh water. I poured fresh water. Once in the pan add the chopped parsley root and celery. Bring to a boil, reduce the heat to low, do not add salt! Cook until tender peas. Cooking time depends on the varieties of peas, and the time of soaking. Try. Basically, my opinion - peas digest impossible, especially for soup. I boil 1.5 hours.

Until cooked peas, peel the carrots and onions. Onions cut into quarters or rings, or small cubes, carrots three on a coarse grater. Saute in vegetable oil. Do not allow to burn!

Add carrots + onion in the soup, when it's almost ready. Cook all together for 5 minutes. Soup give a little to cool down, with the help of a blender make it into a soup. Again pour into the pan, add salt, bring to a boil and remove from heat.

Serve soup, sprinkled with coriander and chopped dill. If you want to add meat and serve, not as lean, you can do is very simple - a bit of fry in small amount of oil, the diced bacon and add them directly to the plate. In the original recipe the author pointed out that this soup can be cooked out of the beans. I have not tried it, but soon, I try and think of the beans. I will write the results. ) Bon appetit!