Split peas soak in warm water for 3-4 hours, or overnight.Cut the garlic into small cubes.
Fry pieces of chicken fillet with crushed garlic and vegetable oil, I have sunflower oil with olive oil. At the end of cooking, add salt, turmeric and ground pepper.
Cook the peas in the same water where they were soaked, add coarsely chopped carrots (I have circles 1.5 cm thick). Cook until the peas and carrots are ready.
Peel and finely chop the onion. Fry in vegetable oil. Add to the peas and carrots.
Bring to boil.
Cut the tomatoes and add them to the peas. Bring to boil. Tomatoes remain almost fresh and with vitamins! Do not remove the skin from it, do not release it from the seeds-we leave valuable fiber!
Part of the vegetable broth can be drained into a mug, and add after cooking the puree, if necessary, that the soup was less thick.
Use a blender to turn pea soup into a puree soup!
Once again bring to a boil, add salt and pepper.
Let it brew for 4-5 minutes.
Spread out in portions, add the chicken fillet. Decorate with greenery.