Spicy Pea Soup – high in protein

No matter if it’s winter or summer, this soup is wonderful at every season. English below :)

Ingredients

•250 g dried peas

•100 g unflavoured pea protein powder

•350 grams of spaghetti squash

•150 grams of white onion (about 1 medium onion)

•3 cloves garlic

•4 celery stalks

•1 handful parsley

•1 handful coriander

•1 tsp. turmeric, curry, ground black pepper, salt

Directions

1.Soak the peas about an hour before.

2.In a glass or shaker, mix 100 grams of pea protein with about 300 ml of lukewarm water. Set aside, add the protein to the pot after the vegetables are slightly cooked.

3.If you have a stick blender you can just cut the vegetable into larger pieces, but not chopping them. If you do not have a stick blender, finely chop the onion and garlic, the celery and greens and grate the pumpkin on a grater.

4.Heat a pot and pour boiling water to a height of about a centimetre. Bring to a boil and lower the heat, put the vegetables into the pot. Stir and cover for about a minute.

5.Drain soaked peas and add them to the vegetables. Add boiling water into the pot until the vegetables and peas are covered.

6.Add the pea protein mixture, mix well and thoroughly until you get a uniform stew.

7.Cover and cook for 20 minutes.

8.Open the lid, stir and add another 100 ml of boiling water.

9.Continue to cook for another 20-30 minutes.

I like to process the pea soup slightly with a stick blender. It gives a great texture to the soup.

Makes about 4 servings

Approx. nutritional values ​​for 1 serving: 365 kcal, 41 g carbs, 36 g protein, 3 g fat

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