Soak the peas overnight or at least two hours.
In a saucepan in which you can sauté, put oil and put on medium heat. Add finely chopped onions, carrots and garlic. Fry until onion is clear. If there is no pan, vegetables can first be fried in a pan, then put them in a pan in which the soup will be cooked.
Add the broth, peas, salt and pepper. Bring to a boil, then reduce heat and cook for another 20 - 30 Minutes
until peas are ready. When the soup is ready, mash it with a blender.
Puree the avocado, add lemon juice, salt and pepper. Put the mashed potatoes on a slice of bread (you can pre-fry the bread in a dry frying pan) and lay the tomato slices on top. Serve to the soup.
Wash vegetables, dry with a paper towel and cut into salad. Dress with a sauce of finely chopped herbs, oil, salt and pepper.
Ingredients
Directions
Soak the peas overnight or at least two hours.
In a saucepan in which you can sauté, put oil and put on medium heat. Add finely chopped onions, carrots and garlic. Fry until onion is clear. If there is no pan, vegetables can first be fried in a pan, then put them in a pan in which the soup will be cooked.
Add the broth, peas, salt and pepper. Bring to a boil, then reduce heat and cook for another 20 - 30 Minutes
until peas are ready. When the soup is ready, mash it with a blender.
Puree the avocado, add lemon juice, salt and pepper. Put the mashed potatoes on a slice of bread (you can pre-fry the bread in a dry frying pan) and lay the tomato slices on top. Serve to the soup.
Wash vegetables, dry with a paper towel and cut into salad. Dress with a sauce of finely chopped herbs, oil, salt and pepper.