Pea-mushroom soup with hemp

ingredients

1 kg frozen peas 300 g frozen mushrooms, or dried, or fresh (I had a mix of oak, porcini mushroom, chanterelle mushroom) 4 cloves garlic 2 pcs potato to taste water, salt, black pepper

progress

Mushrooms and mushrooms together make a full-flavored and filling combination for a nutritious meal. This simple soup is ready in minutes. You can make it in a variety of consistencies – like broth with peas and mushrooms 🙂 as a thick porridge, or as a combination of smooth cream with a spoonful of unmixed ingredients. This recipe is vegan, but if you put a couple of tablespoons of butter in the soup while blending, the soup will be a little more smooth.

I’m always unhappy when I have to post recipe grams. After all, it’s not really necessary for soups, is it? It’s always important to me that the ingredients are ripe, fresh, or frozen, but I ratio them at will and to taste and it always comes out an interesting and edible combination. What’s also nice about my soups is the way I pair ingredients, if you don’t have one at home, you’re sure to have another one that my ingredient will taste just as good with. I never really weigh it down, they’re always great. I teach this in my courses as well, it’s called intuitive cooking.

1.

Put the peas and finely chopped potatoes in a pot to boil, cover with water so that it is about 4 -5 cm above the peas. Salt and season to taste and add the mushrooms when the water is hot. The water will cool down when the mushrooms are frozen, so the peas will not be overcooked. If you are using fresh mushrooms, add them with the peas.

2.

Cook and drain. Put your peas and mushrooms and fresh garlic in a blender. If it’s bearberry season, add that too. Always try to add ingredients on a “half and half” system: boil something (the older stuff that’s in the fridge) and blend something fresh. This will preserve the vitamins, and you’ll get nutrients, not just fiber and minerals, through the soup too. If you want to add butter, throw it up in the blender.

3.

Soup can come in a variety of consistencies. I cooked more of it, so I separated the cooked peas and mushrooms with water in the freezer before blending.