Curry-spiced broad bean and green pea soup

Ingredients

• 300 g of broad beans
• 200 g of fresh green peas
• 1 carrot
• 1 potato
• 1 onion
• salt
• turmeric
• 1 tablespoon of flour
• oil-based paint
• Fresh parsley

Finely chop the onion and sauté it in a little oil. Add the carrots (cut into rounds), potatoes (cut into cubes), and peeled broad beans. Then, pour in 1.5 liters of water. Once the soup comes to a boil, add the green peas.

Cook at a moderate temperature until the vegetables are tender, stirring occasionally. Season with salt and add a little turmeric.

Mix the flour with a cup of cold water, pour into the soup, stir, and let it simmer for about 10 minutes. Garnish with chopped parsley before serving.

Serve with sour cream or miloram (a fermented dairy product).