Slow Cooker Pea Soup

Method

1. 1Place dried peas into a large bowl with water and wash peas.
2. 2In a non-frypan, heat olive oil and sauté your onions for 5 mins. Add garlic and cook a further minute. Turn slow cooker on high. Take onion off heat and place into slow cooker.
3. 3Now in same frypan, add chorizo sausage, no need for additional oil. Cook until brown, approx. 3 minutes, and then place into slow cooker.
4. 4Drain peas into a strainer and rinse until no bubbles form. Place into slow cooker.
5. 5Place warmed stock, sprinkle with rosemary/thyme, season with cracked pepper and cook for 3-4 hours on high.
6. 6At this stage stir and check, you might need to add a touch more water depending on your cooker. Wiz now with a stick blender doesn’t have to be completely smooth.
7. 7Add the frozen peas, chopped potatoes & carrots, season with salt and pepper, cook a further hour until potatoes cooked. If you like a thick soup, add the cornflour water and stir in. This will thicken the soup.
8. 8Serve with crusty bread or leave until next day until flavours develop.