- dried peas - 2 cups
- carrots - 1 1/2 cups (sliced)
- mushrooms shiitake - 1 cup (sliced)
- mushroom broth - 4 glasses (or vegetarian broth)
- spicy Harissa - 2 st. spoons
- garlic - 2 items. spoon (finely chopped)
- food yeast - 1/4 cup
- syrup agave - 2 Art. spoons
- black pepper - 1 Art. a spoon
- sea salt - 1-3 teaspoons
- potatoes - 3/4 Cups (diced)
- bay leaf - 2 pieces
- olive oil - 2-3 Art. spoons
- liquid smoke - 2 teaspoons (optional)
- fresh or frozen peas - 1 cup
Soak dry peas in water for at least 4 hours, preferably at night. Peel and chop the vegetables. Heat a large saucepan, pour a little oil, throw carrots, mushrooms and finely chopped garlic. Fry for a few minutes. Add the rest of the ingredients and bring the soup to a boil. After boiling, cover the soup with a lid and reduce the heat. Cook on low heat for about 2 hours. Peas should become soft. Remove the bay leaf. Serve hot with cheese slices. Soup can be stored in the refrigerator for several days. Bon Appetit!
Servings: 4