Vegetarian Split Pea Soup
We have spiced this soup up with a pinch of chilli and paprika. For the convenience of set and forget we cooked this in a slow cooker however stove top works just as well.
8
Serves
301
Calories
16.9g
Protein
470g
Serving Size
Ingredients
- 1 pkt dried split peas (500g / 1.1lb)
- 1 tbsp. olive oil
- 2 onions, diced
- 2 tsp. smoked paprika
- 1 tsp. Hungarian paprika (sweet paprika)
- ½ tsp. chilli powder
- 1 bay leaf
- 3 cloves garlic
- 4 tsp. vegetable stock, low salt (we used Massel Brand)
- 8 cups water
- 3 large potatoes, skin on chopped into chunks
- 3 large carrots, skin on chopped into chunks
Method
- 1Place peas in a bowl and fill with cold water. Swirl around to clean them, tip out water and redo this 3 times.
- 2Boil kettle.
- 3Heat olive oil in a large pot and sauté the onions on low heat for 5-10minutes. We then transferred to a slow cooker (crock pot) but you can just use the pot on low heat.
- 4Now add the drained peas, garlic, and bay leaf, paprika and chilli powder. Add to a jug the vegetable stock to boiling water and pour into pot or cooker.
- 5Simmer on low heat for 3 hours, adding a little more water if needed.
- 6Add potatoes and carrots and simmer a further hour, season with S&P.
- 7Do not blend; this is great as it is.