Serves 4-6
200gr dried yellow split peas
140gr carrots, chopped
1 onion
2 tablespoons vegtable oil
1 liter vegetable stock
2-3 bay leaves
Salt and pepper
Soak the dried yellow split peas overnight in cold water. Drain and rinse the split peas. Heat the oil. Gently fry the carrot and onion together in a large sauce/stock pan. This is not to brown but just to add flavor. When the onions start to become translucent add the drained split peas and the vegetable stock and bay leaves. Bring to the boil and boil rapidly for 10 minutes then simmer until the split peas are cooked through. Now I find that the times differ - I'm not sure why. Sometimes it takes 45 minutes for the split peas to soften, other times more than an hour. Use your judgement here but you may need to top up the stock so the soup doesn't boil dry and stir regularly! Fish out the bay leaves. Puree the soup with a blender or stick blender. If too thick you may need to add a little more stock. Add salt and pepper to taste.
200gr dried yellow split peas
140gr carrots, chopped
1 onion
2 tablespoons vegtable oil
1 liter vegetable stock
2-3 bay leaves
Salt and pepper
Soak the dried yellow split peas overnight in cold water. Drain and rinse the split peas. Heat the oil. Gently fry the carrot and onion together in a large sauce/stock pan. This is not to brown but just to add flavor. When the onions start to become translucent add the drained split peas and the vegetable stock and bay leaves. Bring to the boil and boil rapidly for 10 minutes then simmer until the split peas are cooked through. Now I find that the times differ - I'm not sure why. Sometimes it takes 45 minutes for the split peas to soften, other times more than an hour. Use your judgement here but you may need to top up the stock so the soup doesn't boil dry and stir regularly! Fish out the bay leaves. Puree the soup with a blender or stick blender. If too thick you may need to add a little more stock. Add salt and pepper to taste.
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