We’re starting to incorporate more plant-based recipes. These will often be vegetarian, sometimes entirely diet-friendly. However, other types of dishes aren’t going anywhere.
It’s best to use green peas (frozen works well) or split green peas that don’t require long soaking.
- 400 g dried split green peas (or 500 g frozen green peas)
- 1 medium leek
- 3.5-4 liters water
- olive oil
- sea salt
- 3-4 garlic cloves
Rinse the peas thoroughly, cover them with water (up to 4 liters), and cook until tender without adding salt. When the peas are nearly cooked, slice the leek into thin rounds (use the white and light green parts, avoiding the darker, less juicy sections) and sauté in olive oil. Add finely chopped garlic to the pan and cook until softened.
Combine the cooked peas with the sautéed leek and garlic in a blender. Add sea salt and a drizzle of olive oil, then blend until smooth and creamy.
Serve with croutons or toast.
For a richer and more calorie-dense variation, blend in 1/2 an avocado along with the peas and leek.
Rinse the peas thoroughly, cover them with water (up to 4 liters), and cook until tender without adding salt. When the peas are nearly cooked, slice the leek into thin rounds (use the white and light green parts, avoiding the darker, less juicy sections) and sauté in olive oil. Add finely chopped garlic to the pan and cook until softened.
Combine the cooked peas with the sautéed leek and garlic in a blender. Add sea salt and a drizzle of olive oil, then blend until smooth and creamy.
Serve with croutons or toast.
For a richer and more calorie-dense variation, blend in 1/2 an avocado along with the peas and leek.
