Simple Pea Soup

Pea soup is good self-isolation cooking as it is full of protein and it is fun for all family to follow and most people like it a lot.

It is often thought of as winter soup but in Scandinavia we cook it all year round as it only requires minimal amount of work and only one heating pad. Ideal for camping or otherwise challenged circumstances. And it is seems to go down well!

The gas, well, there is a trick where you can reduce or eliminate that all together: you let the soaked peas to sprout before you boil it.

This allows the oligosaccharides, starches responsible for intestinal gas forming, to be pre-digested so they will go through your system without any gas forming.

It takes about 2-3 hours to boil through: I never use any blending machine, I think that if that is needed, the soup has not boiled long enough. Another tip: It is easy to burn the bottom but if you use a cast iron pan, it will not happen.

Ingredients

·  6 cups vegetable broth

·        2 cups dried green split peas, rinsed

·        1 medium onion, chopped

·        1 cup chopped carrots

·        2 celery ribs with leaves, chopped

·        2 garlic cloves, minced

·        1/2 teaspoon dried marjoram

·        1/2 teaspoon dried basil

·        1/4 teaspoon ground cumin

·        1/2 teaspoon salt

·        1/4 teaspoon pepper

Boil all the top ingredients for 2-3 hours, add the bottom two towards the end of the boiling time: they tend to stop the peas from boiling through. If you are not sure of the warmth distribution of your pan, you need to stir it regularly.

If it is not torn from the stove, it is nice served hot or cold with warm bread and cream. It is good even the following day, can stand in for mushy peas!