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A simple but tasty soup which is vegetarian. Based on
split peas, other vegetables are used to make a very cheap but warming
soup. This is the one to cook if you want a winter warmer! |
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KEY POINTS
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Preparation Time: |
15 minutes |
Cooking Time: |
40-50 minutes |
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How Difficult |
Easy |
Freeze? |
Yes |
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Servings |
4 servings |
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INGREDIENTS
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Metric |
Imperial |
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400g Split peas (green or red) |
14 oz Split peas (green or red) |
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One large onion |
One large onion |
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4 carrots |
4 carrots |
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3 stalks of celery |
3 stalks of celery |
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1.7 litres vegetable stock (2 cubes) |
3 pints vegetable stock (2 cubes) |
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2 garlic cloves |
2 garlic cloves |
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2 Bay leaves |
2 Bay leaves |
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Handful of fresh parsley |
Handful of fresh parsley |
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2 teaspoons of Soy Sauce |
2 teaspoons of Soy Sauce |
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2 teaspoons of honey |
2 teaspoons of honey |
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Salt and pepper to taste |
Salt and pepper to taste |
The proportion of vegetables above is not critical.
WHAT SPECIAL KITCHEN EQUIPMENT?
1 large pan
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Some packets of split peas advise soaking them for at
least 5 hours before cooking, others do not require pre-soaking.
Always follow the packet instructions.
Ours advised pre-soaking, the before (left hand) and after peas
(right hand) are shown in the picture on the left. |
PREPARATION
Roughly chop the celery, carrots, onions, garlic and parsley.
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First, rinse the split peas in cold water. Put all the ingredients in a large
pan and simmer (just bubbling) for 40 to 50 minutes. The soup is ready when the
split peas and carrots are cooked. Stir occasionally during cooking. Allow the
soup to cool for five minutes then liquidise it using a blender or food
processor. |
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It really is that simple! Before serving the soup, have a taste and add more
salt and pepper if required. Serve the soup with crusty bread and garnish with
some of the parsley. |
CLICK HERE FOR MORE SOUP RECIPES
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