Name: Hungarian Green Pea Soup w/ Pinched Noodles
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 tbsp vegetable oil; 1 onion, diced; 1/2 kohlrabi, diced; 3-4 carrots, diced; 1 small bunch of parsley, stems and leaves divided and chopped; 1/2 tsp paprika powder; 4-6 cups of vegetable broth; 2 cups of fresh or frozen green peas; salt, pepper; 3/4 cup of flour of your choice, use GF if needed; 1/4 cup chickpea flour; 1/4 tsp black salt; 1 tbsp vegetable oil

Ingredients

Units Scale

2 tbsp vegetable oil
1 onion, diced
1/2 kohlrabi, diced
3-4 carrots, diced
1 small bunch of parsley, stems and leaves divided and chopped
1/2 tsp paprika powder
4-6 cups of vegetable broth
2 cups of fresh or frozen green peas
salt, pepper

For the pinched noodles:

3/4 cup of flour of your choice, use GF if needed
1/4 cup chickpea flour
1/4 tsp black salt
1 tbsp vegetable oil

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Instructions

Heat up oil in a large pot over medium heat. Add onion, kohlrabi, and carrot, and cook for about 10 minutes, stirring occasionally, or until vegetables are translucent.
Add chopped parsley stems and paprika powder, and cook for another minute or two, or until paprika is fragrant. Stir to make sure paprika doesn’t burn.
Pour 4 cups or 1 litre of vegetable broth over the vegetables. If you like your soup more brothy, add up to 2 cups or 0.5 litres of extra broth. Bring soup to a boil, then turn the heat to low to medium low, cover, and let simmer for 10-15 minutes.
While soup is cooking, prepare pinch noodles. In a bowl mix together chickpea flour, all purpose flour, and black salt. Add vegetable oil, and mix quickly with your fingers again.
Start adding water, one tablespoon at a time, until you get a firm and smooth ball, when kneading with your fingers. I usually need around 4 tablespoons of water, but you might need less or more, depending on your flour.
To shape the noodles, pinch small pieces of the dough (the size of your diced veggies), and roll them between your fingers for a second. Drop to a lightly floured plate, and roll gently around, so they don’t stick together.
Alternatively, you can also cut the noodles with scissors.
Once vegetables are cooked through, add green peas, parsley leaves, and pinched noodles. Make sure to stir the soup directly to avoid the noodles sticking together.
Cook soup for 5 more minutes. Taste, and adjust seasoning with salt and pepper, if needed. Serve immediately with a slice of bread. Enjoy!

Prep Time: 15 minutes
Cook Time: 35 minutes