Yellow split pea and carrot soup

Name: Yellow split pea and carrot soup
Total time: 1 h 10 min
Cuisine: British
Ingredients: 1 low fat cooking spray; 1 onion, chopped; 3 carrots, chopped; 2 celery sticks, chopped; 250g yellow split peas, rinsed; 1.3l gluten free dairy free egg free vegetable stock; 1 tsp dried thyme; 1 tbsp white wine vinegar; 15g fresh parsley, chopped

A thick, earthy soup that sets almost like a stew. Cheap, filling and sweet from the carrots.

Time1 hr 10
LevelEasy
Costabout £0.55 a head

4 servings

Ingredients

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1low fat cooking spray
1onionchopped
3carrotschopped
2celery stickschopped
250 gyellow split peasrinsed
1.3 lgluten free dairy free egg free vegetable stock
1 tspdried thyme
1 tbspwhite wine vinegar
15 gfresh parsleychopped

Method

1
Spray a large pan and cook the onion, carrots and celery for 8 minutes.
8 min
2
Add the split peas, stock and thyme. Bring to the boil, skimming off any foam.
3
Simmer for 45 minutes, stirring now and then, until the peas are completely soft.
45 min
4
Blend half the soup with a stick blender for a thick, part smooth texture.
5
Stir in the vinegar and season well.
6
Scatter with parsley and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.