Split pea soup

Split pea soup

Core recipe

Serves 4

225g yellow split peas, soaked in cold water overnight then rinsed in a sieve

1 organic wheat-free vegetable stock cube

1 tsp organic vegetable bouillon powder

1 medium onion, peeled and sliced

1 sweet potato, peeled and chopped

3 carrots, peeled and thickly sliced

Place the soaked peas in a large saucepan and cover with 1.5 litres of cold water. Add the stock cube and bouillon powder. Bring to the boil and simmer for 40 minutes, removing any froth with a large spoon.

Halfway through the cooking period, add the vegetables and continue simmering for a further 20 minutes until the peas and vegetables are very tender, stirring occasionally.

Remove from the heat and cool for 5 minutes. Carefully transfer to a food processor or liquidiser (the liquid will be hot so avoid splashes) and blend until smooth (you can also use a stick blender for this job). Return to the pan and heat through gently, stirring regularly. (Add more water if the soup appears to be too thick for your taste.)

Tip

Split pea soup is great for cold winter's days. This one makes keeps really well in the fridge. Add some fresh baby spinach leaves to the soup just before serving if you like. 

Soup of the quickest kind

I love soup, but sometimes I just don't have the time or dare I say inclination to make a pot.  That's where these quick soups come in, ideal for filling and healthy and no need to resort to a tin of soup which I would have to count from my 49 weeklies.

Bean and Tomato

This is the quickest.  You can faff on with it if you like, but if a quick filling soup is what you are looking for, look no further.

Take one tin of baked beans and one tin of chopped tomatoes.  Open and put into a pan, or indeed a microwave dish. Heat up and serve.

How simple is that?  Add a dash of Tabasco to spice it up if you like.

Pea Soup

There are two recipes here because there are two kinds of peas I have made soup from.

Pea Soup 1

Take frozen peas, put into a pan with water and a stock cube.  If you want to add onion you can do so although this will take a little longer.

When the peas are cooked, (a couple of minutes or so) blend the soup with a stick blender.  Add mint sauce to taste,  if you like.

If you want it creamy, add some 0% greek yogurt or some Quark cheese and blend.

If you want it smooth, sieve it.  Otherwise just eat.

Pea Soup 2

This is a thicker soup and more reminiscent of Pea & Ham Soup.

Take frozen mushy peas, add to a pan with water and stock cube.  When the peas are cooked, add some ham if you want, and serve.

If it's too thick, add more water.

Split Pea Soup

Here's a one I made today. Inspired by Pease Pudding, a local delicacy. This one is purely made of yellow split peas and water, no additives, no oil.

Put the Pease pudding into a pan with water and stock cube.  Stir gently until the pease pudding dissolves into the stock.  Taste and serve.

You can add ham to this one if you like too.

You might want to use just half a stock cube or none at all in case it is too salty.

Sweetcorn Soup

This makes one cup and is quick to make. 

Put 100g sweetcorn, frozen or canned in a saucepan and add 250ml of chicken stock. Add 1/8 teaspoon of cumin. Bring to the boil, then reduce heat and simmer for 5 mins. Puree in a blender and season to taste.