Colorful pea stew with frozen peas

Ingredients for 6 servings:

• 800 g peas, frozen
• 4 carrots
• 1 small piece(s) of celeriac
• 4 large potatoes, mainly waxy
• 1 leek(s)
• 2 m.-sized onion(s)
• 2 tbsp, heaped stock powder
• 1 bay leaf
• 1 liter of water, hot

Instructions

Working time approx. 20 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 48 minutes

with or without pressure cooker

First, cut the carrots, potatoes, celery, and leeks into cubes of about 1-2 cm each. Cut the onion into more or less small cubes and fry in a (pressure) cooker with a little neutral oil (e.g. safflower or sunflower oil) until translucent. Add the carrots and celery and fry for 2-3 minutes. Add the potatoes and fry for 2-3 minutes. Add the peas and leeks. Add the hot water until everything is covered, add the stock powder and bay leaf, and stir. Put the lid on and cook for 20 minutes, until the potatoes are tender. If you have a pressure cooker, cook everything until two rings are reached. Then remove the pot from the heat. After about 3 minutes, vent with water and open the lid. Return the pot to the heat. Add a little more water to taste; if there is only a little water left in the pot, add the stock powder. Remove the bay leaf and blend briefly a few times with an immersion blender until the mixture reaches a consistency you like. Season with salt and pepper, and bring back to a boil. Serve hot. If you like, you can also add coarsely chopped bacon at the beginning. Based on 6 servings, one serving has 185 kcal.