I made a healthy soup for today. Undeniable useful properties of curry are determined by the components that make up its composition. It is thanks to them that it has certain properties. The exotic mixture is endowed with antifungal, anti-inflammatory, antimicrobial effects, is able to inhibit the development of infections and prevent bacterial attacks – this is its main benefit. I'll add more ginger. Extremely delicious pea soup is obtained thanks to these spices.
The broth can be cooked in advance. Chicken for broth I take what I have at the moment in stock, and these are some parts of the whole chicken that I save for broths. In the broth, put the onion in the husk, so it will have a nice Golden color. Carrots are cut at random. Cook the broth without salt. You can throw the onion out of the broth, remove the meat, save the carrot, I will add it later to the soup. filter the Broth, put it on the fire and put the peas in it. I have peas shelled and I will not soak it beforehand. Cook the peas until tender.
Parallel to make the dressing for the soup in a saucepan or pan. Pour the oil. I will use olive oil, which can be replaced with sunflower oil. Warm it up. Spread 2 cloves of garlic, crushing them with the flat side of a knife. After a minute, remove the garlic, it gave its flavor to the oil. Spread the onion finely chopped. Gilding it. Turn of grated carrots. Turn down the heat on the stove, cover the saucepan with a lid and simmer for 3-5 minutes. Sprinkle everything with spices, and this is curry, ginger and I will add a little more Cayenne pepper, although it is present in the curry. Add pepper if desired. Stir. Cut the potatoes into small cubes and send them to a saucepan, so that they become saturated with the juices and flavors of the contents, then send the carrots from the broth, also finely cutting it. Simmer under the lid for another 5 minutes.
I'll add tomatoes to the soup. I'll skin it. Cut the tomato crosswise, put it in boiling water for a minute, and then under cold water. To do this, I use a skimmer. The skin, you can say that, will peel off itself. Cut the tomato into a small cube.
Send the tomato in a saucepan to the vegetables, simmer for a couple of minutes.
The contents of the saucepan are half-ready. We send it to the broth with peas. The peas should be ready by now! Cook the soup until the potatoes are ready. This is fast, another 5-7 minutes. Salt the soup to taste, spread allspice, Bay leaf, cook for a couple of minutes and remove from the heat.
Pour on plates. The soup turns out to be an extremely beautiful color. You can sprinkle any greens and pour a teaspoon of olive oil directly into the plate. Instead of traditional greens, I have micro-greens that I grow from sprouted chickpeas and peas on the window. That's so cute. What aromas, and taste...!!! Eat!