500 g carrots, washed
250 g creamy baby potatoes, washed
250 g sweet gold potatoes, washed
250 g yellow splits pea or lentil, washed soaked and drained, cooked according to packet until tender and fully drain (approx 35 minutes; 3 c water for 1 c peas.)
150 g celery, washed and chopped
150 g red capsicum
150 g green capsicum
150 g yellow capsicum
1 brown onion
2 cloves garlic
25 g butter
700 ml vegetable stock plus extra if necessary
1 orange juice and zest
Fresh oregano, washed and plucked
1 or 2 bay leaves (opt)
Salt and pepper
2 bunches of asparagus, stem removed, cut lengthwise
1/2 Tbs butter
Peel potatoes, sweet potatoes, onion, garlic and carrots. Chopped all the vegetables into bite size, onion into thinly slices and finely chopped garlic.
In a large saucepan, melt butter. Add vegetables on low heat to sweat them in butter for about 10-15 minutes. Pour the stock, peas and bring to boil, season with salt and white pepper; reduce heat to simmer and add bayleaves and oregano; cover and cook for 35 – 45 minutes until vegetables are tender.
Stir in juice and zest of orange. Remove bay leaves and from heat and let cool for 10 minutes. In the meantime, cook asparagus with a bit of butter until tender. Liquidise the soup in a blender until smooth. When ready to serve the soup, warm up in microwave for 1 – 2 minutes, stir in between and add asparagus into the soup.