Dairy Free | Gluten Free | Traditional | Vegan

Soup Dried Peas and Asparagus

Ingredients:

Soup Dried Peas and Asparagus

  • 500 g dried peas ⠀
  • 2 tablespoons of lemon juice ⠀
  • 1 medium onion ⠀
  • 1 leek ⠀
  • 1 small courgette ⠀
  • 1 bunch of asparagus ⠀
  • 1 pinch of salt ⠀
  • Olive oil ⠀
  • Coconut milk to serve ⠀
  • Sunflower seeds for topping ⠀
  1. In a bowl, add the dried peas, cover with water and let stand for 6-8 hours. ⠀
  2. Discard the water from the soaking, wash the pulses a little under running water with the help of a sieve. ⠀
  3. Transfer to a saucepan, add 4 cups of water, a pinch of salt, and boil for 10 minutes, or until the peas are tender and al dente. Keep an eye out because peas start to fall apart very fast, we want the grains to be whole. Turn off the heat and, using a sieve, discarding any excess liquid.
  4. Take the onion, leek and 100g cooked peas that are already cold over a fire in a pan with a generous drizzle of olive oil. Cover and simmer. ⠀
  5. Wash the courgette, cut it into small cubes, and place in the pan. ⠀
  6. Wash the asparagus, remove the fibrous bases, reserve the split ends for decoration, and cut the rest into thin slices. Add to the pan and wrap. ⠀
  7. Season with salt, and pour enough boiling water to cover the vegetables. Cook for about 20-35 minutes or until the vegetables are tender. ⠀
  8. Heat a drizzle of olive oil in a frying pan and sauté the split ends of the asparagus for about 2 minutes. Remove and reserve. ⠀
  9. Grind the soup until you get a very creamy mixture. Serve with a few drops of coconut milk, asparagus tips and sprinkle with sunflower seeds.

We challenged @mafaldaralmeida one more time to develop a recipe for Legumechef

Starter
Dairy Free, Gluten Free, Traditional, Vegan

Method:

Soup Dried Peas and Asparagus

  • 500 g dried peas ⠀
  • 2 tablespoons of lemon juice ⠀
  • 1 medium onion ⠀
  • 1 leek ⠀
  • 1 small courgette ⠀
  • 1 bunch of asparagus ⠀
  • 1 pinch of salt ⠀
  • Olive oil ⠀
  • Coconut milk to serve ⠀
  • Sunflower seeds for topping ⠀
  1. In a bowl, add the dried peas, cover with water and let stand for 6-8 hours. ⠀
  2. Discard the water from the soaking, wash the pulses a little under running water with the help of a sieve. ⠀
  3. Transfer to a saucepan, add 4 cups of water, a pinch of salt, and boil for 10 minutes, or until the peas are tender and al dente. Keep an eye out because peas start to fall apart very fast, we want the grains to be whole. Turn off the heat and, using a sieve, discarding any excess liquid.
  4. Take the onion, leek and 100g cooked peas that are already cold over a fire in a pan with a generous drizzle of olive oil. Cover and simmer. ⠀
  5. Wash the courgette, cut it into small cubes, and place in the pan. ⠀
  6. Wash the asparagus, remove the fibrous bases, reserve the split ends for decoration, and cut the rest into thin slices. Add to the pan and wrap. ⠀
  7. Season with salt, and pour enough boiling water to cover the vegetables. Cook for about 20-35 minutes or until the vegetables are tender. ⠀
  8. Heat a drizzle of olive oil in a frying pan and sauté the split ends of the asparagus for about 2 minutes. Remove and reserve. ⠀
  9. Grind the soup until you get a very creamy mixture. Serve with a few drops of coconut milk, asparagus tips and sprinkle with sunflower seeds.

We challenged @mafaldaralmeida one more time to develop a recipe for Legumechef

Starter
Dairy Free, Gluten Free, Traditional, Vegan

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