Split Pea Soup
- Vegan
- Continental
- ⏱ 45 min
- Serves 4
A thick, warming soup in the classic European style, made from slow-simmered yellow peas and root vegetables.
02 · Pulses & Lentils
Method
- 1
Sauté the vegetables
Heat the olive oil in a large pot and sauté the carrot, celery and onion for 6–7 minutes until softened.
- 2
Add peas and stock
Drain the soaked peas and add them to the pot with the bay leaf and vegetable stock.
- 3
Simmer slowly
Bring to a boil, then reduce heat and simmer, partially covered, for 30–35 minutes, stirring occasionally, until the peas have broken down into a thick, creamy consistency.
- 4
Blend if desired
Remove the bay leaf and blend smooth with a stick blender, or leave it rustic and chunky.
- 5
Season and serve
Season generously with salt and black pepper, and serve hot with crusty bread.
Nitra tip
If the soup thickens too much as it sits, thin it with a little extra stock or water when reheating.
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