Pea and carrot soup recipe
The weather forecast says that a storm is on the way, so move aside cakes and cookies, today I’m making a vegetable soup.
I had some frozen peas and carrots and since I’ve never actually added them to soup, only to various other dishes, I decided to use them for soup, along with parsley, celery, and lots of garlic.
The aroma is incredible. I also added egg noodles because I wanted to get a super satisfying meal of a soup, all in one pot.
It’s a tasty minestrone-esque type soup. What’s great about this soup is that it only takes around 5 minutes to prepare and the stovetop does the rest.
Bring on the storm, I’m ready.
Makes 4 servings
7 cloves of garlic
1/4 bunch celery
1 sweet potato
7 cups water
1/4 bunch parsley
2 cups mixed carrots and peas
1 handful thin / medium noodles
3/4 tsp paprika
Pinch of crushed chili flakes
2 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)
1. Thinly slice the garlic cloves. dice the celery and sweet potato.
Heat a pot with 2-3 Tbsp of oil and sauté the garlic for around a minute. Add the spices and mix for 20 seconds. Add the sweet potato, celery, peas, carrot and water. Chop the parsley and add it to the soup as well .
2. Cover and cook for around 45 minutes. Add the noodles and cook for another 5 minutes, stirring occasionally. Remove from the heat.
Sweet potato gives this soup a mild sweetness while celery and parsley add freshness.
Carrots and peas are a great combo in most dishes, particularly in this soup and I highly recommend always keeping some in the freezer.
The noodles were a last-minute addition that I didn’t originally plan for, but they are always a welcome addition in my home and make the soup extra filling and satisfying. And we mustn’t forget about the garlic, whose flavor makes me smile with each spoonful. Did you notice how generous I was with the garlic?