Vegan Green Pea soup /Weganska zupka groszkowa

Days just pass by, one by one, and I suddenly realized we managed to get through the winter. Yes! I’ve been busy with so many things these days, but still you’ve got to eat right? About two weeks ago I went for lunch with a friend of mine, and we decided to visit one of those new, sort of gourmet places in Lux. It was a fancy-looking bakery offering highly overpriced breads, sandwiches and a few other things. Enough to say, the place is more expensive that my favorite Oberweis- which by the way has been on the market for many years, and I would have thought this is why you pay a  bit more for the food they make- years of tradition and great reputation. Well, not in this case. The place we went to is brand new, but hey, if there is no established reputation yet, at least you offer fantastic quality products and try to attract the client- not to scare off- with friendly prices. Wrong! So here is the recipe for a perfect failure of the new business. Renovate the place- it’s a great spot right in the city center- make sure you have fresh and fancy looking bread every morning- I tried, and would not recommend, but still the bread looks at least fancy! Then you start offering a lunch menu… I believe this is the key, if you want to close down the business relatively quickly. Primo– for the same price, or preferably more try to offer definitely less on the plate, comparing to the dozens of other lunch places around- that was my choice. Well, you can always say it’s a healthy proportion of greens and the actual piece of quiche- but I don’ like when someone else makes that kind of decision for me, and it is me paying for it! It’s lunch time and I want my food! Secundo– make sure the sandwiches do not look tasty enough- especially the bagels- this is what my friend ordered. Salmon bagel, which normally should at least look encouraging, basically scared my friend off – who by the way is not a fussy type! Tertio- make sure the customer service you provide as an owner is the exact opposite to what the customer owns you at the end of the unpleasant meal. Our fancy bakery meets all of these criteria in a great style. Now, why green pea soup today? Well, that was the key of the lunch menu, and when it arrived we were watching it in silence at first. Then, there was a moment of hesitation, should we give it a go or not? As per the description on the menu, it was a cream of green pea… Hmmmm we are relaxed right? Try to define cream- it’s vague, and whatever is cream for you, it does not need to be the same for me. OK. The soup was also cold and the color was a bit suspicious. The whole thing went back to where it came from- the kitchen.

Grean peas vegan soup 4

I think I don’t have to tell you that we will never be back but the soup has been on my mind since. A few days after I was desperately trying to figure what to prepare for the three of us for Sunday lunch- our friend was still with us over the weekend- and I remembered that green pea soup! I always have at home a certain amount of dried grains of different kind. I believe they are fantastic source of vitamins, especially when we have no access to the fresh vegetables. I also have frozen vegetables, since I read once that they are very healthy and freezing is one of the best ways of preserving them. Green pea is a must in my house and I had both- dried and frozen. This soup is a combination of dried and frozen green peas, and it happens to be vegan too. It was not my intention, however I have to admit recently I eat more and more of vegan food and find it more “stomach-friendly”. I don’t believe I could switch to vegan diet completely, but once in a while I think it’s very good for our bodies. I hope you are going to like this recipe. It’s very easy, quick and so healthy, especially now when we still miss out of the goods from the fresh vegetables, but our bodies need this energy to wake up properly. This soup is a perfect source of fiber, and I promise you will enjoy your lunch as you should 😀

Grean peas vegan soup 3

Ingredients

Makes at least 5-6 servings, preparation time- around 30 min, cooking time- until the green peas is soft

  1. yellow split peas and green split peas- in equal proportions- I didn’t measure, I soaked it in a bowl of 250 ml, if you don’t have the yellow one, you can use only the green one (by the way, I realized the yellow split peas looks a bit like lentils, but it’s not!)
  2. 500 g of deep frozen green peas- leave aside 100 g
  3. 1-2  carrots
  4. salt and black pepper, or any other seasoning of your choice, I also used some marjoram- fresh leaves- finely chopped

Grean peas vegan soup 2

Method

In advance soak the yellow split and green split peas- for me it was maybe 1-2 hours. I changed the water once and rinsed the grains. In a big pot pour the water and add the mixture of dried peas. Cook it until it’s almost tender- once you reach this point add the frozen green peas. Cook the ingredients on a low fire for another 10 min; not more. Add salt and black pepper. Set the soup aside for about 10 min. Blend everything and pour it back to the pot. Add the rest of the frozen green peas and grate the carrot in. Add the marjoram and cook the soup for another 10 min or so. Season accordingly if needed. Serve hot!

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This soup has nice and creamy texture, and it’s full of flavor. I’m sure you are going to love it!

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Polish version

Czas ucieka! Ledwo sie obejrzalam a to juz polowa marca i wiosna jest tuz tuz! Mam duzo zajec w pracy i w domu, ale zawsze znajduje czas na wyjscie do miasta w porze lunchu zeby cos dobrego zjesc. Jakies dwa tygodnie temu zdecydowalysmy sie z kolezanka na odwiedzimy dosc nowego miejsca w centrum (wiem centrum brzmi dumnie, zwlaszcza jesli mowimy o Luksemburgu :-D). Jest to rodzaj piekarni i ciastkarni, gdzie serwuja tez lunch. Choc nie jest to nic specjalnego- kanapki i jakies zupki- patrzac na ceny mozesz oczekiwac ze zjesz smacznie i z pewnoscia wrocisz czym predzej po wiecej. Eghm… Ta piekarnia to swietny przyklad jak prowadzic business zeby go szybko zamknac i zapomniec. Zawsze mi sie zdawalo, ze zanim zaczynasz zarabiac pieniadze, tudziez zanim zaczniesz sie cenic, najpierw wyrabiasz sobie pozycje na rynku, a to przeciez trwa czasem calymi latami. Zwykle na poczatku przyciagasz klienta atrakcyjymi cenami i smacznymi produktam. Dopiero potem wyznajesz slynna zasade “po nas chocby potop…”! Tutaj jest zupelnie odwrotnie. Wszystko jest zdecydowanie drozsze od najbardziej znanego miejsca w Luxie, zwanego Oberweis. Jest to moja ulubiona ciastkarnia/piekarnia i od wielu lat cieszy sie niezmiennie zasluzona reputacja. Dodam tylko, ze wlasciele obsluguja dwor ksiazecy i caly kraj jest niezmiernie dumny z tej tradycji. Oberweis nie jest tani, choc prawde mowiac ceny sa przystepne dla przecietnego mieszkanca a i ciasteczka sa tak dobre, ze nie mysli sie wiele o tym co bedzie potem! No coz, jesli twoim mottem zyciowym jest “Chce jak najszybciej zniechecic klienta” postepuj wedlug nastepujacych zasad, zdaje sie swietnie zaadoptowanych przez lokal, ktory odwiedzilysmy. Po pierwsze Primo– oferuj te same dania co konkurencja dookola, ale za zdecydowanie wyzsza cene. Porcje obowiazkowo musza byc mniejsze! W ramach tej zasady, nieswiadomie oczywiscie skusilam sie na popularny rodzaj ciasta zapiekanego z warzywami. Do tego bylo troche zielonego na talerzu. Wlasciwie wiecej zielonego a mniej tresci wlasciwej. Zawsze mozna sie usprawiedliwic, ze warzywa to przeciez samo zdrowie, ale lubie sama decydowac kiedy jem wiecej warzyw. Po drugie Secundo (mam nadzieje, ze choc niektorzy z Was pamietaja slynne polskie komedie i to po pierwsze primo :-D)- upewnij sie, ze serwowane kanapki wygladaja nieapetycznie, a wrecz odstraszajaco- to moja kolezanka. Slynna buleczka z lososiem- salmon bigel- ziala chlodem i beznadzieja smaku…Moja kolezanka nie jest wybredna, je w sumie wszystko i w slusznych ilosciach, ale tym razem jakos nie dala rady. Po trzecie tertio– pamietaj, ze opryskliwa i znudzona obsluga klienta to klucz to niepowodzenia twojego przedsiewziecia! No i wreszcie ta zupa z groszku. To byla glowna czesc naszego lunchu i zamarlysmy kiedy wreszcie dotarla na stol. Przez dosc dluga chwile zastanawialysmy sie co z tym fantem zrobic, jesc czy nie jesc?? Ostatecznie, po desperackich wysilkach zupa z groszku wrocila tam skad przybyla, czyli do kuchni. Wielka szkoda i wiadomo, ze stalymi bywalcami tam nie bedziemy.

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Przyznaje, ze chodzila mi ta zupa po glowie. W tygodniu zwykle nie gotuje, ale w weekendy musze, zwlaszcza ze wciaz mamy goscia, wiec trzeba cos zjesc. I tak oto powstal ten przepis. Uwielbiam kupowac ziarna przeroznej masci i koloru, i uwazam ze suszone warzywa sa naprawde super do wszystkiego, Zwlaszcza  w tym okresie przedwiosennym, kiedy troche strach jesc slynne “zdrowe” nowalijki, a musimy przygotowac nasze cialo do wiosennego bardziej intensywnego trybu zycia. Do przygotowania tej zupki uzylam suszony groszek zolty (wiem, wyglada nieco jak soczewica, ale nie jest!), suszony groszek zielony i mrozony groszek zielony, ktorego nigdy za wiele w mojej lodowce. Jak juz ugotowalam zupe, to zdalam sobie sprawe ze jest to przepis weganski, i choc nie moglabym calkowicie byc na diecie weganskiej, przyznaje ze coraz czesciej gotuje w ten sposob. Lubimy to jedzenie, zwykle lekkostrawne i brak jakichkolwiek sensacji zoladkowych! Ten przepis jest niezwykle prosty i bardzo szybko sie ta zupe gotuje. W sumie jesli macie akurat w domu suszony groszek dobrej jakosci, to wystarczy jakas godzinka, wiec moze byc to zupa na niespodziewane okazje. Mam nadzieje, ze spodoba sie Wam ten przepis.

Skladniki

Przygotowanie: namoczenie groszku- jakies 2 godziny, choc czasem wystarczy tylko 20 min, gotowanie max 45 min

  1.  zolty i zielony suszony groszek- polowki, nie mierze dokladnie, wsypuje do miseczki pojemnosci ok 250 ml, w proporcjach 1:1, jesli nie macie zoltego groszku zielony z pewnoscia wystarczy
  2. 500 g mrozonego zielonego groszku- zostaw 100 g w osobnej miseczce
  3. 1-2 marchewki, starte
  4. sol, pieprz do smaku, troszke majeranku- mialam akurat w domu swiezy, listki nalezy pokroic na drobno

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Przygotowanie

Namocz mieszanke groszku w miseczce z woda- jak wspomnialam, zalezy od groszku na jak dlugo. Przeplucz ziarenka raz i zmien wode.

Do duzego garnka z woda dodaj groszek i gotuj okolo 20 min, ziarenka powinny byc wciaz lekko twardawe ale juz nie surowe. Dodaj mrozony zielony groszek i gotuj okolo 10 min. Odstaw na chwile, zeby zupa nieco ostygla, nastepnie zmiel wszystko w malakserze/blenderze i wlej zupe z powrotem do garnka. Dodaj 100 g zielonego groszku i starta marchewke oraz posiekany majeranek. Gotuj na wolnym ogniu kolejne 15 min, albo dopoki zielony groszek jest miekki. Przypraw do smak jesli konieczne i podawaj goraca zupe z dobrym chlebem! Smacznego 🙂

 

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28 thoughts on “Vegan Green Pea soup /Weganska zupka groszkowa

  1. Simple and yummy, a soup perfect for spring! Can you believe that winter is already coming to an end? I want to enjoy this with a loaf of your biga bread…I need to make that happen…must get to work! 🙂

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  2. Looks very tasty and inviting. 🙂
    Frozen vegetables are usually frozen directly after picking and if the freezing facility is not far from the filed, they have better nutritional value than vegetables that travel far and let stand in the store for long.

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    • That’s exactly what I read about frozen vegetables. My mom told me last week, this year she will freeze some herbs for me, and some fresh parsley and other veggies. She does it each year, and she said it’s fantastic addition to the sauce or the soup in the winter time 🙂 Can’t wait! Ronit your muffins look fabulous 🙂

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      • I always keep some good quality frozen vegetables and fruits in the freezer, just in case the ones at the store don’t look good enough. You’re lucky to get it from an even more fresh and reliable source! 🙂
        The muffins turned out to be a big success. A new batch will soon follow… 🙂

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    • Thank you so much. What I really like about this soup is the way I mix the blended part with the whole green peas- this is so tasty as it gives much nicer texture to the soup. I hope you week is going well xx

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  3. What a good looking soup, Marta. Though for a minute there, I thought you went on a vegan diet and left me behind with all the meat!!! (phew!!! I am glad you didn’t) I would have been sad to not be able to share the meaty dish with you 🙂

    Love those ‘messy’ photos so much, and the colour of your soup is SO BRIGHT & colourful 🙂

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    • Ha! I think vegan diet would be too much for me, but I try some things occasionally and it’s good. You know for the last few weeks I’ve been using only manual settings on my camera. The difference shocked me. The colors are incredibly vivid, it could be also the case that I moved back to my kitchen and changed totally the angle- I’m sure you noticed- and the source of the light is different. I don’t really edit these pictures after, just compress them and give some contrast. Oh well, I’m sure I have still a lot to improve- you could tell me- but I hope I’m on the right track now! I hope you’re well Pang, hugs xx

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