Pea soup | Slow cooker | Vegan - Gluten free | YouTube

Hello my lovelies and welcome back to a new month, new recipes! This month I want to make some traditional Swedish meals that not only work fantastic on their own but they also are eaten together. Today I wanted to share my take on a very common recipe here in Sweden as this dish have been eaten since the year 1200 and it's common knowledge that why we eat this on Thursday's were because during the middle-ages catholic tradition meant Fridays would be a day of fasting so to make sure you would have enough nourishment a proper feast would be served the day before which would be the wonderful pea soup and here's my take on it. Check out my video below!

Serves 4-6 people.

What you need for the soup:

380g chickpeas

380g white beans

1 tsp minced ginger

1 1/2 dl (0.6 cups) leek

1-2 dl (0.4-0.8 cups) creme fraiche

1 1/2 dl (0.6 cups) water

2 yellow onions

2 vegetable stock cubes

1 tsp thyme

1 tsp marjoram

1 tsp salt

I am using a slow cooker for this which makes it not only easier as it manages itself but honestly this turned out so delicious compared to my previous attempts.

Begin with cleaning your leek, slice it and chop your onions.

Into the slow cooker add all of the following ingredients above except the creme fraiche and give it a stir.

Turn the slow cooker on low heat for about 6-8 hours and keep an eye on it in the beginning because it requires stirring at first until the vegetable stock cubes dissolve.

Once dissolved put the lid on and allow it to cook for the remaining time set and get on with your day.

Now you can serve this soup as it is our you can blend it for a smoother texture which I ended up doing. I let my slow cooker cool down and then I poured the pea soup into my food processor along with creme fraiche and blended it until thick and smooth. I did forget to record the blending because sometimes I am forgetful!

Now the soup will of course no longer be warm so simply heat it up before serving.

Enjoy!