Put the peas in a pot, covered with water, and let it boil for about 40-50 minutes. Replace the water in the pot with fresh water after half an hour; this way it won’t cause any bloating as it usually has the same effects as beans.

After 50 minutes, add cubed potatoes, sliced carrot, celery, onion, salt and pepper. Boil for anouther 20 minutes. Add more water if needed, just enough to cover the veggies (don’t add too much or the soup will be too liquid, you can adjust it’s thickness later).

Remove from heat and add olive oil or butter and turmeric and stir well.

Using a vertical blender, start blending until the soup is creamy.

Garnish with saffron, parsley, sour cream or croutons…your choice :)