Split Pea Soup with Celery and Rosemary

Ingredients

• Split peas, raw120 g
• Celery stalk, raw150 g
• Fresh rosemary1 sprig
• Olive oil1 tbsp

Steps

1. 1

   Sauté sliced celery in olive oil for 3 minutes.

2. 2

   Add green split peas, rosemary sprig, and 600 ml water.

3. 3

   Cover and cook on low heat for 30 minutes until peas are soft.

4. 4

   Remove rosemary sprig, blend soup until smooth, and serve hot.