Split Pea Soup


This is adapted from recipe by health guru Gillian McKeith and so of course it is incredibly good for you and low in fat. Perfect for lunch on a cold day – goodness in a bowl! You need to plan ahead as the split peas need to be soaked overnight.

Serves 4

225g yellow split peas, soaked overnight (or 12 hrs) in cold water

2 veg stock cube

1 onion finely chopped

1 sweet potato peeled and chopped

3 carrots, peeled and sliced

freshly ground black pepper

Pour the pre-soaked peas into a sieve and rinse well with cold water.

Place into a large saucepan and cover with 1.5 litres of cold water, then add the stock cubes.

Bring to the boil and then lower the heat and simmer for 25 mins. Remove any scum that rises to the surface.

Add all the veg and simmer for another 15-20 mins or until the veg is tender.

Remove from the heat and allow to cool, then blend with a hand held blender until smooth.

Return to the pan and re-heat gently and then serve.

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