Soak the peas in cold water. On average, they are soaked for 5 hours.
These are the roots of parsley and celery. I took half of the root of the parsley. I used 1/8 of a large celery root.
The root vegetables are peeled and cut into strips.Put the peas to boil. You can pour fresh water into the same water in which it was soaked. I poured fresh water. Immediately add the chopped parsley root and celery to the pan. Bring to a boil, reduce the heat to a minimum, do not add salt! Cook until the peas are ready. The cooking time depends on the variety of peas and the soaking time. Try. In principle, my opinion is that peas are not digested, especially for soup. I cook for 1.5 hours.
Add carrots + onions to the soup when it is almost ready. Cook everything together for 5 minutes.
Let the soup cool down a little, use a blender to turn it into a puree soup. Pour again into a saucepan, add salt, bring to a boil and remove from heat.
Serve the soup, sprinkled with ground coriander and chopped dill. If you want to add meat and serve it not as a lean option, then you can do it very simply - fry bacon cubes in a small amount of vegetable oil and add them directly to the plate.