Ingredients:
250 g dried split yellow peas
2 medium carrots
1/2 large onions
2 pints vegetable stock
Directions:
Soak the peas overnight. Follow the directions on the packet, but if there aren’t any I tend to put them in a 2.5 litre bowl filled with water.
Finely chop the carrots and onion.
Bring all the ingredients to a boil, then reduce heat and simmer for about an hour. On the stove top this can be a bit tricky, as you want it hot enough that the peas break down, but you don’t want it to go dry and start burning to the bottom.
If there are some peas that haven’t broken down it’s not a huge problem, the texture just isn’t as nice. You can whisk it to help things along.
The soup often tastes better if left to cool for an hour, and then re-heated. (But I can never wait and dig right in!).
After the remaining soup has cooled it can be split into 1 pint portions and frozen in ziplock bags.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.