Description
Pea soup with mussels and vegetable crisps
Ingredients
-
Peas
1 cup
-
Carrots
2 piece
-
Onion
1 piece
-
Beets
1 piece
-
Mussels
150 g
-
Curry
-
Garam masala
-
Salt
-
Vegetable oil
Cooking
Onion and 1 carrot peel, chop and fry in vegetable oil until soft, add spices, mix well.
I used for soup green peas.
To the vegetables add the peas and 3-3,5 cups water, salt and cook, stirring occasionally, until soft peas; using a blender to make puree.
The remaining carrots and beets peel and thinly slice.
Fry in hot oil and place on paper towel to soak up excess oil. Mussels, I also roasted, but you can boil, for example.
The soup spill on plates, spread on top of mussels and chips.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.