Soup-puree is a good option for preparing the first course during lent. This time we use green peas as the basis. A great idea for foodies who strictly follow the rules of nutrition during lent. Bon appetit!
You will need:
- 1 onion,
- 0.5 celery root,
- 2 celery stalks,
- 2 tablespoons vegetable oil,
- 2 potato tubers,
- 350 g frozen green peas,
- a pinch of dried Basil and oregano,
- 450 ml of coconut milk,
- green Basil leaves for decoration,
- salt, ground black pepper.
Preparation:
1. Clean the onion and finely chop. Wash, peel and grate the celery root. Wash, peel, dry and cut the celery stalks into small slices.
2. heat the vegetable oil In a frying pan, put the onion and lightly brown it. Add the grated celery root and celery stalks, stir and fry on low heat for 3 minutes.
3.pour 1.5 liters of cold water into the pot, put it on the fire and bring to a boil. Add the fried vegetables, add a little salt, bring back to the boil and cook, covered with a lid, for 5 minutes.
4. wash the Potatoes thoroughly, peel them and cut them into small slices. Add to the pan with vegetables, bring to a boil and cook, covered with a lid, for 5 minutes on low heat.
5. Green peas, without defrosting, put in a pan with vegetables, bring to a boil, add dried Basil and oregano, cook for 5 minutes. Remove from the heat and chop with a blender.
6. add warm coconut milk to the resulting mass and heat it with constant stirring, without bringing it to a boil.
Pour on plates, garnish with Basil leaves and serve.
Cooking time: 40 minutes.