Carrot and pea soup

INGREDIENTS

• 1 tablespoon olive oil
• 1 kg carrots
• 400 g peas
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt

METHOD

1. Wash, peel, and slice the carrots into rounds.
2. In a large pot, melt some butter and lightly sauté the sliced carrots. Then, add enough water to cover the carrots completely.
3. Season the soup with salt and pepper, cover, and simmer for about 8 minutes.
4. Next, add the peas to the soup, simmer for another 4 minutes, and then remove from heat. If you prefer a thicker soup, you can blend a portion of the vegetables using an immersion blender.
5. In a bowl, mix chickpea flour with water and a pinch of salt.
6. Drop the resulting dough through a spaetzle maker into boiling, salted water and cook until the dumplings float to the surface (about 4 minutes).
7. Drain the cooked dumplings and add them to the soup before serving.