Clearing out my fridge the other day, I made what I jokingly referred to as “Pannonian Minestrone” as it kind of follows the basic of composition of a minestrone in combining vegetables, pulses and grains. Going in a more wintry direction, I went for a combination of caraway seeds, paprika powder, and marjoram, and adding sour cream in the end. More incidentally than intentionally gave the whole soup a pretty Pannonian flavour profile.
Ingredients:
- 2 Tbsp vegetable oil or olive oil
- 1 large yellow onion
- 2 cloves of garlic
- 2 carrots
- 2 stalks of celery
- 1/4 head of celeriac
- 3 potatoes
- 2 spring onions
- 1/4 head of white cabbage
- 200 g yellow split peas (pre-soaked and washed)
- 150 g canned farro (alternatively use Ebly)
- 2 vegetable stock cubes
- 1/2 Tbsp paprika
- 1/2 Tbsp caraway seeds
- 1/2 Tbsp majoram
- 1/2 tsp chili flakes
- 5 peppercorns
- 150 ml sour cream or 100 ml double cream or vegan cream + 1 squeeze of lemon
- Salt and pepper to taste
1. Sauté onions in oil until transparent.
2. Add carrots, celery and spring onions and fry for another 5-7 minutes.
3. Add remaining vegetables, farro (or Ebly) and yellow split peas and cover with around 1 litre of water and crumble in vegetable stock. Bring to a boil.
4. Add spices and cook for another 40 minutes or until yellow split peas have started to disintegrate.
5. Turn down the heat and stir in sour cream or (vegan) cream plus a squeeze of lemon. Cook at low heat for another 2 minutes. Add salt and ground pepper to taste.
Vegetable Pannonia 