Hearty, Yellow Split Pea, Sweet Potato & Carrot Soup
This soup is high protein and filling enough to eat as a complete main meal.
Equipment
- Large saucepan
- Chopping board
- Sharp chopping knives
Ingredients
- 500 g pack of dried yellow split peas
- 1 medium sized sweet potato
- 1 large white onion
- 4-5 medium carrots
- 1-2 cups fresh chopped parsley
- 2 tbsp vegetable boullion powder
- 1-2 tsp turmeric powder
- 1 tsp paprika
- Black pepper to taste
- Roughly 1lt water
To serve
- Chopped parsley
- Crusty roll/bread
Instructions
- Start of by getting your split peas off to cook by boiling them in fresh, salted water. Make sure they are well covered by water the whole time. You will need to cook these for a bout half an hour OR to packet instructions. You should stop boiling about 10 minutes before they are ready so they are slightly al dente.
- Your split peas will need about 35 minutes to cook, so wait 15 minutes before you begin the next steps.
- Dice your onion quite chunkily and add to a large saucepan. Fry in a little water for about 5 minutes to soften. You do not need any oils for this soup, but feel free to fry your onion in oil if you prefer (it makes no difference to the taste anyway).
- Get your kettle on to boil with filtered water, ready to add to your soup.
- In the meantime, chop up your carrots and sweet potato into smallish cubes and add to the saucepan with your onions. Fry for a further few minutes. Add your bouillon powder OR mix it in with your water first. In which case don't add it yet, wait until you add the water part of the recipe.
- Now add the hot water and bring to a simmer (you will need roughly enough water to cover for now). Let simmer for about 10 minutes before adding your almost cooked yellow, split peas.
- You will now need to cover and simmer again on a very low heat until everything is tender. Make sure sure the water is covering your ingredients by about 1/2 an inch the whole time. This will give you the best texture soup at the end. Be sure to keep adding more hot water if you need to as it will evaporate a little.
- Taste test to make sure that everything is soft.
- Now it's time to get your split pea soup to the texture you like. Half mashed is best and we do this with a potato masher. Crush your soup up with the masher whilst it's still in the pot. You want to leave texture, so don't go too far. BE VERY CAREFUL not to burn yourself whilst mashing into the soup as it will splash. Mash very gently.
- Alternately, you can add half to a food processor and whizz until smooth, then add back to the soup.
- Once mashed, add your turmeric, paprika, black pepper and half of your chopped parsley. Stir well.
- Serve with a delicious crusty roll and extra fresh parsley on the top.