Spiced Split Pea Soup

This soup takes some prep and forethought but it is defiantly worth the effort. It’s hearty and warming with a spicy kick and a refreshing drizzle on top. Enjoy for lunch or dinner with some crunchy bread or salad.

Ingredients:

For the Soup:

2 Cups Split Peas, soaked and sorted
8 Cups Chicken or Vegetable Stock
2 Carrots, finely chopped
2 Celery Stalks, finely chopped
2 Garlic Cloves, crushed
2 Tomatoes, chopped
1 Yellow Onion, finely chopped
1/2 Bunch Kale
1 tbsp Turmeric
1 tbsp Paprika
1/2 tbsp Cumin
Juice of a Lime
Salt and Pepper
Olive oil

For the Drizzle:

1/2 Cup Natural Yoghurt
1/2 Bunch Fresh Mint
1/2 Bunch Fresh Coriander
2 tbsp White Wine Vinegar
Juice of a Lime
Salt

Method:

1. Soak the split peas overnight or for a minimum 6-8 hours.
2. Drain the split peas and rinse. Prep the veggies by finely chopping the onion, carrot, and celery.
3. In a large pot, add olive oil and the crushed garlic and the veggies. Simmer on a low heat until the onions start to turn translucent. Add in the split peas and all the seasonings. Pour over the stock and lime juice, cover, and turn down to low.
4. Leave to simmer for 3-4 hours, stirring occasionally. If the stock gets absorbed quickly feel free to add in more stock or water.
5. When the split peas are soft, using a hand blender, blend the soup until you have a smooth texture.
6. Add in the chopped tomatoes and kale to the soup and leave to simmer for an additional 20-30 minutes. Season with salt and pepper to taste.
7. In a blender, add in all the ingredients for the drizzle and blitz until smooth.
8. Serve the soup in bowls and drizzle over the mint and coriander sauce and a few drops of olive oil. Enjoy!
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