Today’s recipe is for my vegan Fasting. In the original way of Fasting people used to change their diet for 40 days and ate things without any meat or dairy products. This is a meal for one or two people. You will need:

250 grams of uncooked Peas
2-3 Carrots
½ a Leek
½ an Onion
1 Green Pepper
¼ Cup of tomato sauce
2 Cups of Water
Pinch of Salt
Pinch of Black Pepper
1-2 spoons of Olive Oil
¼ of Vegetable Stock Cube

First thing that you can do for this meal is to peel and chop the carrots, the leek, and the onion.

 

Also chop the Green Pepper.

 

You can use a medium size pot, and put the Olive Oil in it. First add the Green pepper, to sauté it in the Oil. Right after, before it’s fully cooked add the carrots, then the leek and onions. You are not trying to have them fried, but just lightly sautéed.

Then you will add and fill up the same medium size pot with 2 Cups of water and add to it the peas, salt, black pepper and the vegetable stock cube.

 

Leave the tomato sauce for the end of the cooking. Do not add it right away.

 

Let the soup simmer on a low fire on the stove. A great rule of cooking is that everything that is slow cooked, it cooks much better and comes out much more delicious than if you boil it on a high hot fire.

 

To make sure that the temperature is right for simmering, you will need to monitor the soup at first. When it’s too hot there will be lots of bubbles on the top of the soup. If this is the case lower the heat to the point where you see only few bubbles boiling on the top of the soup. This is the right temperature for simmer.

 

Leave the soup to simmer for about 30-40 minutes and then add the tomato sauce, and let it simmer for another 10 minutes.

 

If you add the tomato sauce right away at the beginning of the cooking, the tomato sauce hardens all the ingredients and makes them harder to boil. This is the reason why in ANYTHING that is cooked with tomato sauce it’s recommended to be added in the end.

 

Take it off the fire and it’s ready to serve.

 

Enjoy.