35  Years Of Excellence

Weight-loss soup

Weight-loss soup

Weight-loss soup

Recipe Ingredients: 

  • A 3 L (3 quarts) saucepan
  • 200 g (7 oz.) of dry yellow peas (the kind where each grain is cracked into halves)
  • 3 medium potatoes, peeled and cut
  • 1 onion
  • 1 carrot
  • 1 tablespoon of kisan canola cooking oil
  • 3 bay leaves
  • A handful of shredded fresh or dry dill
  • Milled black pepper
  • Salt
  • Optional: 2-3 cloves of garlic

Recipe Method: 

  • To speed up cooking process:
  • Beforehand, place the dry split peas into a bowl covered with warm water; leave it overnight, and then drain.
  • Pour 2.5 L (2.5 quarts) of water into a saucepan, add your prepared peas and boil for one to two hours, or until it almost turns into purée.
  • Add the cut potatoes and salt to the saucepan.
  • Make a stir-fry:
  • Oil a frying pan, and turn on medium heat. Shred the onion, and stir-fry it until golden color.
  • Grate the carrot, using a coarse grater; add the grated carrot to the frying pan, and fry for three to five minutes more (while stirring continuously).
  • Add the stir-fry to the boiling saucepan, and let it boil for another seven to ten minutes.
  • Then add the bay leaves, pepper and shredded dill. Boil for three to five minutes more.
  • The soup is ready.
  • Serve with rye bread.

Recipe Tips: 

  • The Paper Bag Trick
  • If you want your fruits to ripen quickly in a natural manner, place them in a paper bag.