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Spiced split pea soup
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250g dried yellow split peas
1-1.5L fresh vegetable stock
1 tbsp olive oil, plus 1 tbsp for drizzling
1 onion, chopped
1 fresh bay leaf
2 cloves garlic, sliced
1/4 tsp black peppercorn
1/2 tsp ground allspice
1 tsp coriander seeds
1 tsp cumin seeds
½ x 25g pack flat leaf parsley, chopped
½ x 20g pack dill, chopped
1. Rinse the split peas in cold water and put into a saucepan. Pour over 1L vegetable stock, bring to the boil, then turn down and simmer.
2. Meanwhile, warm the olive oil in a separate large saucepan, then add the onion, bay and garlic. Sweat gently for about 10-15 minutes, until soft. Crush the spices in a pestle and mortar, then add to the onion and continue to cook for a minute or so. Tip the split peas and stock into the onion mixture and simmer gently, covered, for about 1 hour, topping up with extra stock as needed, until the split peas are soft and squishy.
3. Remove the bay leaf and blend the soup with a heatproof stick blender or in a food processor, adding more hot stock, if needed, to get the right consistency. Ladle into bowls and top with the herbs and a drizzle of extra olive oil before serving.
Cook’s tip Stir in some wilted chard or spinach before serving for an extra portion of veg and a boost of folate, which helps to reduce tiredness and fatigue.
Typical values per serving:
vegetarian/1 of your 5 day/high in fibre/gluten free/vegan