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It’s well and truly winter-time in the Southern Hemisphere and that means soup! But before you reach for the container of “homemade soup” at the supermarket you simply must try my Comforting Yellow Split Pea Soup. Warming, nourishing, and super easy to make, it’s the perfect thing for those cold winter days.
Now, I know you’ve heard me bang on about soup before but that’s because it’s such a hero dish for the home cook. Homemade soup is dead easy and super cheap to make. What’s more, you get to decide what goes in there – no hidden nasties or excess salt. Just good nutritious food that doesn’t cost a fortune. It’s a no-brainer really.
This Comforting Yellow Split Pea Soup is a real winner at my place. Everyone loves the taste and I love that I can make a whole big batch of the stuff and store it in the freezer for future meals. Just be sure to use a really good quality veggie stock. Your taste-buds (and your heart) will thank you for it. 😉
As always, let me know what you think in the comments below. I love to hear your feedback. And don’t forget you can always head over to my Instagram and Pinterest too. I’m always sharing extra foodie inspiration over there. Man I love food… Enjoy your soup! xx
Comforting Yellow Split Pea Soup
Serves 4
1 cup yellow split peas
1/2 tbs olive oil
1/2 brown onion (chopped)
1 small leek (white part only, finely chopped)
1 clove of garlic (crushed)
a carrot (peeled and cubed)
1 tsp dried thyme
4 cups good quality vegetable stock
Method:
- In a large pot, heat your oil on a medium-low heat. Add the onion, leek, garlic, carrot, and thyme. Cook for around 5 minutes or until the onion softens. Make sure you stir the mixture from time to time to prevent the ingredients sticking to the bottom of the pot.
- Now add your split peas and coat them in the veggie mixture.
- Pour your vegetable stock over the whole thing, turn your heat up and give it a bit of a stir to mix your ingredients.
- Bring the soup to the boil, then reduce to a simmer. Gently simmer the soup (lid off) for around 30 – 35 minutes.
- Take your soup off the heat and puree using a stick blender. Serve with some fresh, crusty bread (I like sourdough), and a scattering of sunflower seeds or the quinoa and baby pea mixture pictured – or both. 🙂
