Yellow Pea Vegetable Soup

24 Oct

This is a lovely protein rich soup, clean, fresh and packed with delicious autumn vegetables. The dried peas and vegetables are lightly cooked so that they retain all their flavour and shape.

  • 1 onion, minced
  • Olive oil
  • cracked black pepper
  • 1 cup yellow split peas
  • 3 carrots
  • turnip, radish or mooli
  • 1 small butternut squash
  • 2 small leeks
  • thyme
  • 2 bayleaves
  • stock or water
  • salt

Wash the dried peas and leave to soak in a bowl of hot water for 30 minutes. Use a roomy pan and  fry the onion in a little oil until starting to brown. Add the herbs, peas and their soaking liquid then top up with water or fresh vegetable stock enough to double the volume covering the peas. Put a lid on the pan and simmer for 15 minutes. Meanwhile prepare the vegetables, slice dice or chop in whaterever shape you feel like. Add the carrots and turnip but set aside the pumpkin and leeks while the soup simmers for another 15minutes. Add the leeks and pumpkin and simmer for a final 15 minutes or until the peas are tender. Adjust seasoning, remove the bayleaves and serve.
Tip adding the vegetables in a staggered order is to make sure each is just cooked and not turned to mush by over cooking so adjust the staggering according to what vegetables you end up using and how small they are cut.
Variation Fry some chopped bacon with the onions for a more meaty flavour


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