This is one of my favorite traditional Greek dishes. The recipe calls for peas, potatoes, tomatoes and carrots. Very simple to make and really delicious.
peas and potatoes
Ingredients
500 grams/1 pound fresh peas
3 medium potatoes, cut in chunks
2 carrots, cut in chunks
2 large tomatoes, thinly chopped
1 onion, chopped
2 cloves of garlic, minced
1/3 cup of olive oil
1 – 1 ½ cups of water
¼ cup chopped parsley
¼ cup chopped dill
Salt and pepper to taste
peas and potatoes, greek salad, pea pods pesto dip and grilled bread
Heat the olive oil in a pot over medium-high heat and sauté the onions, garlic. Add the tomatoes and 1 cup of water and bring to boil. Add all remaining ingredients, bring to boil, reduce heat and let it cook for about 30 minutes. Add more water if needed. Serve with Greek salad and grilled bread! Enjoy!
This year’s Easter dinner menu was:
Falafel burgers
hummus
fried seitan sosage
pinto bean balls
lemony herbed potatoes
tzatziki
manitaritsa soup
greek salad
green salad
chocolate peanut butter pudding
the food
the dessert
We made a soup like this a couple of weeks ago at the Vegan Cooking Class at Nea Guinea. Elsa had found it online at the NutritionMD. What I like in this soup is that it is extremely easy to make, very filling and really good for a cold night’s dinner. I didn’t have the recipe in front of me last night and I did it my way so here is my version 
green split peas soup
Ingredients
500 gr/1 pound dry green split peas, soaked overnight, drained and rinsed
1 1/2 litre vegetable broth
1 medium onion, thinly chopped
2 medium carrots, cut in small cubes
2 stalks of celery, thinly chopped
2 spring onions, thinly chopped
2 large potatoes, cut in small cubes
2 cloves of garlic, minced
1 tsp mixed dry herbs
1/4 cup fresh basil leaves
salt and pepper to taste
2 Tbsp of olive oil
green split peas soup
Simply place all the ingredients except the olive oil in a big pot and bring to a boil. Lower the heat to medium and cook for an hour until peas are soft and all veggies cooked. With an immersion blender, blend the half soup – be careful so you won’t blend the whole soup. Add the olive oil and serve topped with grilled bread. Enjoy!
