Description
This soup can be cooked in two versions: regular and soup. Today I wanted it "puree". Preparing it easily and quickly. The taste is delicate and hearty, but low calorie.
Ingredients
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Peas
1.5 cup
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Potatoes
4 piece
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Carrots
1 piece
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Onion
2 piece
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Mushrooms
200 g
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Sunflower oil
4 Tbsp
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Bay leaf
2 piece
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Green peas
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Salt
Cooking
Peas it is better to soak, then the soup is ready faster, and peas do not lose their useful properties.
Cut the potatoes into cubes and add to the pan when the peas will be able soft.
While peas and potatoes are cooking, prepare the roast. The peas combines perfectly with the carrots and onions, so take the larger carrots and two medium onions. Onion cut into cubes and fry in sunflower oil "Oleyna". Add grated on a medium grater carrots.
Mushrooms and cut in slices. Today I had oyster mushrooms but you can use any other.
Add sliced mushrooms to the onions and carrots, fry.
When potatoes and peas are ready, add to the pan and roast the Bay leaf, salt. Boil a couple of minutes, add the greens and after a minute switch off the gas.
If you don't want the soup, add a little more water.
And so, take a blender and turn our soup into a puree.
Decorate soup with green peas and happy eating. Bon appetit!
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