Recipe: Chuncky Split Pea Soup
From Becca’s site
4 Portions of filling tasty soup!
Ingredients: 225g yellow split peas 1 wheat/yeast free vegetable stock cube 1tsp wheat/yeast free bullion powder 1 onion finely chopped 2 sweet potato peeled and diced into chunks 4 carrots peeled and sliced 1/2 tsp cumin
• Soak the split peas in cold water for 12 hours or over night
• Rinse the soaked split peas well and place in a large saucepan. Add 1.5l water, the stock cube and the bullion powder. Bring to the boil then lower the heat and simmer for 25 mins. Skim off any scum that rises to the surface.
• Add the onion and veg, simmer for 15-20 mins. Serve.
Tips: • Use Butternut squash aswell as or instead of sweet potato. • Allow to cool then blend using a hand blender for a smooth consistency soup – though i personally prefer chunky veg soup • Chopped parsnip goes well in this soup as well
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