Classic Pea Soup with Root Vegetables

Peel and finely chop the onion and garlic. Clean the carrots and cut them into approximately 1 cm cubes. Also peel and dice the potatoes. Rinse the yellow peas thoroughly in a sieve.

Heat the olive oil in a large pot. Sauté the carrot cubes vigorously until they are lightly browned. Then add onion, garlic, a generous pinch of salt, oregano, and freshly ground pepper. Continue stirring for about one minute until the onions are translucent and the spices release their full aroma.

Pour one liter of water over the vegetables. Add half of the peas and the diced potatoes and bring everything to a boil. Simmer for about 30 minutes over medium heat without a lid (or only partially covered).