Slow Cooker Pea Soup

Like more traditional smooth pea soups, the base is puréed before adding the potato, carrot, chorizo and additional whole peas. If you would like a less thick soup then omit the cornflour step and add a little more water or stock. We have included chorizo sausage which gives a great smokey depth to the soup.

This recipe is low fat, low sodium, low sugar, high protein, dairy free.

Ingredients

• 1 pkt dried split green peas (500g/17oz)
• 1 tbsp. olive oil
• 1 chorizo sausage, cut into small pieces
• 2 onions diced
• 3 cloves garlic crushed
• 6 cups beef stock, warmed
• 2 cups water (if required)
• 6 baby potatoes, quartered
• 2 small carrots cut into chunks
• 1 pkt frozen peas (500g/17oz)
• Sprinkle of dried rosemary and thyme
• 2 tsp. cornflour mixed with ¼ cup cold water (optional)

Method

1. Place dried peas into a large bowl with water and wash peas.
2. In 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. Now in same frypan, add chorizo sausage, no need for additional oil.  Cook until brown, approx. 3 minutes, and then place into slow cooker.
4. Drain peas into a strainer and rinse until no bubbles form.  Place into slow cooker.
5. Place warmed stock, sprinkle with rosemary/thyme, season with cracked pepper and cook for 3-4 hours on high.
6. At 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. Add 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. Serve with crusty bread or leave until next day until flavours develop.