Monday, January 10, 2022

Words & Brush Recipe Corner: Pea and Noodle Soup


Pascale's Kitchen: Pea and Noodle Soup

 Pea and noodle soup. (credit: PASCALE PEREZ-RUBIN) 

Pea and noodle soup. (credit: PASCALE PEREZ-RUBIN)

Makes 6-8 servings. 


  • 1 large onion
  • 2 medium carrots
  • 150-200 gr. pumpkin
  • 2 celery stalks
  • 5 parsley sprigs
  • 5 cilantro sprigs (optional)
  • 2 Tbsp. olive oil
  • 2 garlic cloves, crushed
  • 1½-2 cups frozen green peas
  • ½ tsp. harissa or spicy peppers
  • ½ tsp. sweet paprika
  • ½ tsp. cumin
  • ¼ tsp. turmeric
  • 1 tsp. salt
  • 8-9 cups water
  • 1-1½ cups thin noodles


Finely chop the onion. Peel the carrots and pumpkin and cut them into medium-sized chunks. Rinse the celery and slice into small pieces or chop finely. Chop the parsley and cilantro finely.

Heat the olive oil in a large pot. Add the onion and sauté until it becomes translucent. Add all of the vegetables and stir. Sauté for 2 or 3 minutes. Add the garlic, peas and spices. Stir well and pour in the water. Cover and bring to a boil. 

Cook for 30 minutes. Stir, taste and adjust seasoning. Bring back to a boil and add the noodles. Stir and cook over a low flame for 30 more minutes or until the noodles have softened. Serve hot.

Level of difficulty: Easy.
Time: 50-60 minutes. 
Status: Parve ( Vegetarian ).


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