I tend to make a pot of soup on a Saturday when I have a bit of time. I made this one last Saturday. It’s a real hearty one. A good lunchtime filler. You are kind of supposed to soak the split peas but I couldn’t really be bothered, I like the bit of bite anyway. If you don’t then prepare them according to the packet instructions. This is a winner I think because it isn’t just plain old boring vegetable soup. This makes a big pot, that can be frozen too.
4 carrots, peeled and chopped
2 small potatoes, peeled and chopped
1 large onion, chopped
2 garlic cloves, chopped
100g yellow split peas
750ml of stock
bunch of coriander, chopped
Salt and pepper to season
3 tbsp olive oil
1. Heat the olive oil in a large pot. Add in the vegetables and split peas.
2. Cook for 3-4 minutes on a high heat. Add the garlic. Reduce the heat and cover with a lid and saute for 5 minutes.
3. Add in half of the coriander and stir. Add the stock and salt and pepper.
4. Bring to the boil and reduce heat and simmer for 40 minutes or so.
5. Pulse with a handheld blender for a few seconds, leaving the vegetable chunky.
6. Sprinkle with the remaining coriander and serve with some nice rustic bread.