Moroccan-inspired four-pepper pea and celery soup

 This soup was “born” for two reasons. First, I had to use some frozen butternut squash and a bag of shredded carrots which was going to go bad. 

The second reason is my addiction to white pepper. It’s one of the staple spices in the Moroccan cuisine and it adds a deeper flavor to any dish. 

1 bag (1 lb) frozen peas 

5 celery stalks, finely chopped 

1 big onion, thinly sliced 

2 cups of cubed veggies (I used carrot and butternut squash) 

3 tbsp. olive oil 

1 tsp. white pepper

¾ tsp. black pepper 

¾ tsp. paprika 

⅛ tsp. cayenne pepper

1 tsp. cumin

Salt to taste 

1 ½ liter hot chicken broth or hot water

1. In a wide pot, heat the oil and add the onion.  Sauté for 5 minutes. 

2. Add the spices and mix. 

3. Add the rest of the vegetables and mix well. 

4. Fry for 5 more minutes on medium heat. 

5. Add the chicken broth and bring to a boil. 

6. Cover and lower the heat. Cook for 35 minutes. 

7. Let it cool off just a bit. Using a hand blender, grind only  ¾ of the vegetables in 4-5 short pulses. 

8. Serve with bread or crackers.