Pascale's Kitchen: Pea and Noodle Soup
Pea and noodle soup. (credit: PASCALE PEREZ-RUBIN)
Makes 6-8 servings.
Ingredients
- 1 large onion
- 2 medium carrots
- 150-200 gr. pumpkin
- 2 celery stalks
- 5 parsley sprigs
- 5 cilantro sprigs (optional)
- 2 Tbsp. olive oil
- 2 garlic cloves, crushed
- 1½-2 cups frozen green peas
- ½ tsp. harissa or spicy peppers
- ½ tsp. sweet paprika
- ½ tsp. cumin
- ¼ tsp. turmeric
- 1 tsp. salt
- 8-9 cups water
- 1-1½ cups thin noodles
Directions
Finely
chop the onion. Peel the carrots and pumpkin and cut them into
medium-sized chunks. Rinse the celery and slice into small pieces or
chop finely. Chop the parsley and cilantro finely.
Heat
the olive oil in a large pot. Add the onion and sauté until it becomes
translucent. Add all of the vegetables and stir. Sauté for 2 or 3
minutes. Add the garlic, peas and spices. Stir well and pour in the
water. Cover and bring to a boil.
Cook
for 30 minutes. Stir, taste and adjust seasoning. Bring back to a boil
and add the noodles. Stir and cook over a low flame for 30 more minutes
or until the noodles have softened. Serve hot.
Level of difficulty: Easy.
Time: 50-60 minutes.
Status: Parve ( Vegetarian ).
Time: 50-60 minutes.
Status: Parve ( Vegetarian ).
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