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Quick erwtensoep with frozen peas

Why it worksReal erwtensoep uses dried split peas and cooks for hours. Frozen peas make a thick, filling version in under an hour.

Ingredients

• 600 g frozen peas
• 400 g potatoes
• 200 g carrots
• 300 g leek
• 150 g celery
• 150 g bacon
• 3 stock cubes
• 300 g bread

Method

1. Cut the bacon into small pieces. Chop the potato, carrot, leek and celery.
2. Fry the bacon in a large pot on medium heat for 5 minutes, until the fat melts. Add the vegetables and cook for 5 minutes, stirring.
3. Add the frozen peas, the stock cubes and 1.6 litres of water. Let it bubble gently for 40 minutes, stirring now and then.
4. Mash the soup well with a potato masher. Taste and add salt and pepper. Eat with bread.

A portion: about 630 kcal · 24 g protein · 83 g carbs · 19 g fat