This is a super easy filling soup recipe. Rich and creamy you can add other vegetables to this chowder if you wish. You can also make this soup in bulk and freeze for up to 3 months.
Difficulty – Easy
Time – 10 minutes preparation, 45 minutes cooking
What’s good about it?
Split peas are a great source of fibre to balance blood sugar levels. They also provide plenty of vitamin K, B vitamins and magnesium for energy levels.
- Heat the oil in a large pan and saute the onion and celery for 2-3 minutes until the onion starts to soften. Add the garlic and spices and stir for a further minute.
- Pour in the stock, split peas, potato, corn and season with salt and pepper. Bring to the boil then lower the heat and simmer for 45 minutes, until the split peas are really soft.
- Use an immersion blender to partially puree the soup – it is nice to keep some texture.
- Spoon into bowls and serve.
Did You Know?
Vitamin K is a fat-soluble vitamin that plays a role in blood clotting. It is also needed for the synthesis of bone proteins. A vitamin K deficiency can lead to heart disease, weakened bones, tooth decay and cancer.
1 tbsp olive oil
1 onion, chopped
2 stalks celery, diced
1/2 tsp smoked paprika
1/2 tsp ground cumin
sea salt and black pepper
3 cloves garlic, minced
1 litre vegetable stock
200g yellow split peas, soaked for 1 hour and drained
1 sweet potato, diced
1 can of sweetcorn, drained