On chilly days, this soup hits the spot. This hearty, vegetarian pea soup is a combination of green peas, celery, carrots, parsley root just to name a few. Make it meaty by adding in meat or turkey bones. Great for lunches or light starter for your next winter family dinner.
In six quart pot, sauté onion in oil until transparent. Add carrots, celery and parsley and cook for 15 minutes.
Sprinkle flour and allow to brown for one minute, stirring continuously. Add remaining ingredients. Cook over low heat for one and a half to two hours.
This soup freezes well.
Photography and styling by: Elazar Klein Studio