Pea soup with yoghurt

ingredients

1.2 liters water 200 g peas 50 g onions 20 g soy flour to taste salt a little cumin a little marjoram 1 clove garlic 1 pk white yoghurt

procedure

1. Wash and soak the peas. Then boil it in the water where it was soaked. Fry the onion and the crushed garlic in the fat, dust with flour and prepare the roux. Pour the roux over the cooked pressed peas. 2. Season the mixture with salt and pepper and let it come to the boil and set aside. Stir the yoghurt into the weaned soup and mix in a little water. Serve the finished soup with a dry fried, diced bun.