Split pea soup
Make the most of the last month of winter with one of our favourite soups. Peas are a great source of vitamins C and E, since and other antioxidants that strengthen your immune system. We recommend you give this delicious recipe a go.
- ¼ cup split green peas
- ½ cup carrots, grated
- ½ cup onions, finely diced
- 1 cup celery, diced
- 1 litre vegetable stock (see Lifestyle-Hopewood’s Recipe for Wellbeing for our recipe)
- ½ cup parsley, chopped
- ½ cup chives, chopped
- 1 bay leaf
- Black pepper freshly ground (optional)
- Combine all ingredients.
- If time allows, leave to stand for several hours.
- Bring to the boil, reduce heat, put a lid on the pot and simmer for one hour until split peas are cooked.
- Remove bay leaf and blend.
- Serve hot, garnished with a spring of parsley.
Hint:
Enhance the flavour and aroma of parsley by washing it before you chop.
