Spicy pea soup with apple and pineapple

Immanuel.Kocht - vegan & vegetarian with Lutz Fohgrub

Spicy pea soup with apple and pineapple

The soup is vegan and very easy to cook. Serves 4.

The Health Factor:

Like all legumes, peas are rich in carbohydrates, proteins, minerals and fiber, which makes them a valuable food that should always have a place in any diet. To keep from feeling of bloated after eating legumes, it's important to use spices such as cumin or caraway seeds. The legumes should always be cooked thoroughly.

Allergy sufferers please note:contains celeriac, stone fruit. Depending on the curry mixture, may contain mustard seed.

Ingredients:

300 grams dried, shelled yellow peas

50 grams leeks

50 grams onions

50 grams parsley root

50 grams celeriac

50 grams carrot

120 grams bell peppers (a mixture of red, yellow and green)

800 ml vegetable broth

100 grams fresh apple, unpeeled

100 grams fresh peeled pineapple

3-4 tbsp. virgin olive oil

2-3 garlic cloves

ca. 1 tbsp. Indian curry powder

ca. ½ - 1 tsp. ground cinnamon

1 cm fresh ginger

2 bay leaves

ca. 1 tsp. cumin

1 pinch freshly ground black pepper

½ bunch fresh coriander leaves (cilantro)

To Prepare:

Soak the dried peas in cold water a day in advance. Cover and refrigerate overnight. Slice the leek into fine rings. Peel the onions and cut into fine cubes. Peel and dice the parsley root, celeriac and carrots. Wash the bell pepper, halve it and remove the seeds, then cut it first into strips and then fine cubes. Wash the apple and halve it without removing the peel, then quarter it, remove the core and dice it as well. In necessary, core the already peeled pineapple and cut it first into strips, then dice. Peel and mince the garlic cloves and ginger.

Heat the olive oil in a large pot over medium heat and saute the onions in it until transparent. Add the curry powder, cinammon, bay leaves and cumin, together with the minced garlic and ginger and continue to saute for about a minute. Add the diced apple and cook until lightly caramelized.

Drain the peas and add to the pot, add the vegetable broth and simmer gently over a low flame for about 30 minutes.

Add the leek rings, parsley root, celeriac and carrot cubes and cook for about 10 minutes. Add the bell pepper and pineapple and continue to simmer for about another 5 minutes. Season to taste with freshly ground black pepper. Wash the coriander leaves (cilantro), shake dry, chop coarsely and sprinkle over the soup before serving.