Title: « Slimming Pea Soup: A Hearty Vegetable Recipe My Mother Swears By »

1 cup dried green peas (or 2 cups fresh/frozen peas)
1 tablespoon olive oil (or your preferred cooking oil)
1 medium onion, chopped
2 garlic cloves, minced (optional)
2 carrots, sliced
2 celery stalks, chopped
1 medium potato, diced (optional for extra creaminess)
6 cups vegetable broth (or water with a bouillon cube)
Salt and freshly ground black pepper, to taste
A handful of fresh herbs (e.g., parsley or basil, optional for garnish)
(Feel free to adjust vegetable quantities or add more of your favorites—zucchini, bell peppers, or spinach—for extra nutrients.)

Preparation