I admit it, I have never been an outdoor person. I mean, I like being outside. But only if the weather is right. It has to be sunny. And not too hot. Or too cold. Or too windy. Otherwise I’ll just hit the couch and watch the weather from our window instead.
Since we have a baby around this has changed a lot though. We’ve been out a lot. No matter what kind of weather. Because everybody tells you the baby needs fresh air. Which is probably true. And as a parent you want fresh air, too. Sometimes you just want to escape the mountains of laundry your baby produced. Or you want to take her outside because she needs to sleep and doesn’t want too. Or you do in fact just want some fresh air and move your feet.
So since you now take your kid out even when the weather conditions aren’t perfect, you might decide that you finally need some really good waterproof vegan shoes and a waterproof jacket that might even match the colours of your partner’s jacket (Okay, no. You don’t want that.) If you are like me and hate shopping that just won’t happen though. Instead you start to think about a warming soup while you getting soaking wet.
In this case I remembered that I had just bought a bag of frozen peas. I wanted a creamy soup and somehow the combination of peas, peanuts, and potatoes came to my mind. And I swear it was not because of the alliteration. When we stopped by the store they were out of potatoes. So I went with a celery root instead. You can probably still use potatoes, I don’t think that in this case there will be much of a difference in taste.
This soup is mild and creamy and even though I added 200 g (7 oz) of roasted peanuts to it, it is not too rich and still very satisfying.
Pea Peanut Soup (serves 6)
2 cups water
200 g (7oz) roasted and salted peanuts
2 tablespoons olive oil, divided
1 onion, diced
5 cloves garlic, roughly chopped
1 tablespoon minced ginger*
2 stalks lemongrass, trimmed and minced
5 cardamom pods
250 g (1 1/2 cups) celeriac, cubed
4 cups vegetable broth
400 g (3 cups) frozen green peas
3 tablespoons nutritional yeast
1 tablespoon lemon juice
salt and pepper to taste
pumpkin seed oil (or dark green olive oil) for serving
Combine water and peanuts in a blender and purée. Set aside. Heat one tablespoon of oil in a large pot. Fry the onion over high heat for two minutes, stirring constantly. Reduce heat to medium and fry for three more minutes. Add garlic, ginger, lemongrass, cardamom, celeriac and remaining oil and fry for 5 more minutes. Add vegetable broth and peas and bring to a boil. Cook for ten minutes. Add peanut mixture and stir well. Transfer half of the soup and the nutritional yeast to your blender and purée. Pour back into your pot, mix with the unpuréed half of the soup, add lemon juice, and season with salt and pepper. Serve and drizzle with oil.