Cream of Pea Soup with Pistachios and Tahini (Vegan)

I have loved peas since childhood!

Who doesn’t love them?

Today we’re trying my old recipe for a delicious pea soup, which, I’m sure, you have never tried.

Slightly sweet, thick, without potatoes or other starch thickeners, with an unusual aroma of pistachios and tahini.

I assure you that one portion will not be enough, and you will want to eat the whole pot, heehee.

I recommend cooking a double portion since everyone will want to try this unusual soup.

Everybody will like it! By the way, you can safely serve this soup to kids, just remove the pepper from the recipe.

Ready? Set?

Let’s go cooking!

We will need: (3 servings)

3.5 – 4 cups (1 cup – 250 ml) water or vegetable broth

8 Tbsp. dry green peas

1/2 onion

2 Tbsp. pistachios

1 Tbsp. tahini

A handful of fresh spinach or 3/4 cup of frozen

1 Tbsp. lemon juice

1/2 Tbsp. paprika

1/2 Tbsp. curry

Salt and black pepper to taste

Vegetable oil for frying

Soak the peas for several hours so they boil faster, then drain the water and rinse thoroughly.

Cut the onion. Fry it in vegetable oil until it is transparent.

Grind the nuts.

Add to the onions.

Cover this with water or broth (I do my own) and put it on the heat. Add the peas.

Add the spices and simmer.

Add the lemon juice, and then tahini.

At the very end, add spinach, cover with a lid, and cook until the peas are done.

Slightly cool it off and pour into the blender. I used 3.5 cups of water for everything: for the cooking and for the right consistency, but if you think that the soup is too thick – add as much extra water as you need. The soup can thicken a little more in the fridge.

Blend everything into a cream.

Done!

You have an incredibly delicate and healthy soup!

Bon appétit!