Pea Soup

Peel and finely chop the onion and garlic. Clean the carrots and cut them into one-centimeter cubes, do the same with the potatoes. Sort the peas and rinse them in a colander.

Heat the oil in a pot and briefly and intensely sauté the carrots. Once they start to get golden in places, add the onion and garlic, a large pinch of salt, oregano, and optionally freshly ground pepper. Stir for a minute until the onion softens and everything becomes fragrant throughout the kitchen.

Pour one liter of water over the soup base, add half of the peas, potatoes, and bring to a boil. Let it simmer gently, uncovered or only half-covered, for about 30 minutes.