Dried Yellow Pea Puree Soup

A light and aromatic soup with shrimp, green peas, and fresh vegetables.

Dedicated to all eggplant lovers! Enjoy a delicate creamy soup made from stewed eggplants with garlic and juicy tomatoes.

A light puree soup made from canned green peas and cream, enhanced with leeks, carrots, celery stalks, onions, and finished with vermicelli.

This pea soup recipe requires pre-soaking the peas for 24 hours. They are then boiled and pureed. Separately, onion, garlic, and rosemary are sautéed and added to the soup along with meat broth and pasta. The soup turns out thick and is served with grated cheese.

Creamy pea soup with tomato juice has a pleasant tartness and a delicate, velvety taste. This pea soup is very simple and easy to prepare.

We present an unusual soup variation with seaweed, canned peas, and buckwheat. This soup is cooked without meat, making it suitable for fasting days. The distinctive taste of seaweed makes it a successful addition to your lunch menu.