Nothing complicated is needed when all the ingredients speak for themselves. The vegetables gently release their flavors, unhurried, and in the end you get a soft, silky cream that makes you want “just one more spoonful.” It’s the kind of dish that brings both calm and joy at the same time.
50 minutes
Beginner
6 servings
Ingredients
- 1 large onion
- 1 green bell pepper
- 2 celery sticks
- 600 g potatoes (peeled)
- 300 g frozen peas
- 2 bulbs of garlic
- 1 bunch of dill
- Zest of 1 organic lemon
- 3 Tbsp olive oil
- 1 bay leaf
- 1.3 L water
- Salt and pepper, to taste
- For serving: hemp seeds, chili flakes (optional)
Cooking instructions. Step by step
- Cut the garlic heads in half, drizzle them with olive oil, and sprinkle with salt. Wrap them in parchment paper and aluminum foil, then roast at 180°C for about 45 minutes, until soft and fragrant.
- Meanwhile, heat the olive oil in a large pot and add the chopped vegetables: onion, green pepper, and celery. Sauté for 3–4 minutes, until the vegetables soften slightly and become glossy.
- Add the diced potatoes, pour in the hot water, season with salt, pepper, and the bay leaf. Cover and let it simmer for about 10 minutes.
- Add the frozen peas and cook for another 15 minutes.
- Remove the bay leaf, then add the roasted garlic (just the soft pulp), chopped dill, and lemon zest. For extra creaminess, you can mix in some cashew cream (recipe here).
- Blend everything until you get a smooth, velvety soup.
- Before serving, sprinkle some hemp seeds and chili flakes on top for extra texture and a pop of color.
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