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Split Pea Soup

A community recipe by Twinks

Not tested or verified by Nigella.com

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Introduction

A lovely wholesome and healthy winter dish. Just perfect for cold days.

Ingredients

Serves: 6-8

Metric Cups

225 grams yellow split peas (pre-soaked for 12 hours or overnight in cold water)
2 stock cubes (vegetable or chicken)
1 onion (peeled and sliced)
1 sweet potato (peeled and chopped)
3 carrots (peeled and sliced)

7⅞ ounces yellow split peas (pre-soaked for 12 hours or overnight in cold water)
2 broth cubes (vegetable or chicken)
1 onion (peeled and sliced)
1 sweet potato (peeled and chopped)
3 carrots (peeled and sliced)

Method

Split Pea Soup is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place the pre-soaked peas in a sieve and rinse well in cold water. Transfer to a large saucepan and cover with 1.5 litres cold water and the two stock cubes. Bring to the boil, then lower the heat and simmer for 25 minutes. Remove any scum that rises to the surface with a spoon

Add all the other vegetables and simmer for 15-20 minutes or until the vegetables are tender when pierced with a knife.

Remove from the heat and allow to cool slightly.

Then blend the soup in a food processor or with a hand blender until smooth

Return to pan and gently reheat, stirring

Place the pre-soaked peas in a sieve and rinse well in cold water. Transfer to a large saucepan and cover with 1.5 litres cold water and the two broth cubes. Bring to the boil, then lower the heat and simmer for 25 minutes. Remove any scum that rises to the surface with a spoon

Add all the other vegetables and simmer for 15-20 minutes or until the vegetables are tender when pierced with a knife.

Remove from the heat and allow to cool slightly.

Then blend the soup in a food processor or with a hand blender until smooth

Return to pan and gently reheat, stirring