Low-carbohydrate Pea Soup
This is a tasty low-carb main dish, without pea which is super tasty! The recipe is almost identical to that of traditional pea soup. Instead of peas, I added broccoli, zucchini, and extra celeriac to the soup. These vegetables provide a firm structure and a delicious taste. The peas are not the main seasoning in pea soup. The combination of celeriac, pork, leek, and bay leaf provide the famous pea soup flavor! You can take the soup with low-carb bread or pancake. Hope you like the soup!
- 500 gr celeriac
- 1 small onion
- 175 gr broccoli
- 1 large leek or 2 small ones
- 3/4 zucchini
- 1 clove of garlic
- 300 gr Pork shoulder
- 1 smoked sausage
- 1 vegetable stock cube
- 2 liter of water
- 2 bay leaves
Take a large cutting board and cut the celeriac, onions, broccoli, leeks, and zucchini into small cubes. Place the celeriac, leek, broccoli, and zucchini in a large bowl and the onion cubes in a separate bowl.
Now take a large stockpot and fill it with 1 liter of water. Add the vegetable stock cube and let it dissolve in the water. Then add the vegetables from the large bowl to the pan and bring to the boil. Meanwhile, grab a small frying pan and grease it with a little olive oil. Fry the onion and pressed garlic briefly and then add it to the stockpot. Finally, add the bay leaves as well.
Cook the vegetables until al dente (about 10-15 minutes). Then remove the bay leaves and puree the soup with a hand blender. Add the bay leaves again and put the whole pork shoulder in the soup. Let this simmer for an hour on low heat.
After an hour of simmering, remove the pork shoulder from the soup and cut it into cubes and remove the bone. Cut the smoked sausage into pieces and add this together with the pieces of shoulder chop to the pea soup. Remove the bay leaves from the soup and let the soup continue to simmer as desired. Season the soup with salt and pepper.
