My first ever pea soup

Name: My first ever pea soup
Total time: 2400 s
Yield: 4 Servings
Cuisine: American
Ingredients: 800 g peas (~2 cans); 400 g chickpeas (~1 can); 1 broccoli; 1 potato; 6 cloves garlic; 500 ml water (~1 can); 1 tbsp olive oil; 2 tbsp coconut milk; 1 tsp beef or mushroom bouillon; Salt; Black pepper; Chilli powder; Cumin; Turmeric; Cinnamon

SA @saldwi

My first ever pea soup

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Ingredients

40 mins

4 Servings

800 gpeas (~2 cans)
400 gchickpeas (~1 can)
1broccoli
1potato
6 clovesgarlic
500 mlwater (~1 can)
1 tbspolive oil
2 tbspcoconut milk
1 tspbeef or mushroom bouillon
Spices (to taste)
Salt
Black pepper
Chilli powder
Cumin
Turmeric
Cinnamon

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Steps

40 mins

1

Ingredient prep: Separate broccoli into florets and stems. Slice garlic. Chop potatoes into thick slices.
2

In a pot, stir-fry the garlic with the olive oil until golden brown and aromatic.
3

Add the potatoes and some salt, then stir-fry for 1-2 minutes until water comes out of the potatoes.
4

Add the chickpeas and water then bring to a boil. Add the beef bouillon and let simmer for 5 minutes.
5

Add the broccoli stems and peas and continue simmering for 5 minutes.
6

Add the broccoli florets, coconut milk, and a pinch each of cumin, turmeric, and cinnamon. Simmer for 2 minutes.
7

The potatoes should be soft enough to cut into with a spoon. Turn off the heat (or set to lowest) and begin blending with the immersion blender.
8

Blend in 5s increments and keep adjusting spices to taste. I recommend 4 parts pepper, 2 parts cumin & turmeric, and 1 part chilli powder & cinnamon.
9

Serve with a generous crack of pepper.