Saturday 27 October 2012

Split Pea and Carrot Soup

Well it's another soup recipe. I know, it's like I don't have teeth or something. It's all soups and compotes (I need to write up the compote I just made- it's amazing). But come on, who doesn't like soup?!?!?! Especially as we enter autumn and winter coldness, soup wins everytime.

Here's a winter warmer I knocked up the other day and have since devoured. 

Split Pea and Carrot Soup.

2 cups chopped carrots
1 cup cooked Split Peas 
2-3 cloves garlic
1 large chopped onion
3 chopped celery stalks
1 chilli, diced (deseeded if you don't like things too spicy)
1 tsp of fresh diced Ginger
1/2 tbsp Ground Coriander
1 litre stock, veg or chicken (I used veg) 

To Make:
1. Take a good size pan, slosh some olive oil (about 2 tbsp) in and heat.
2. Saute the onions, celery and carrot for about 5 mins, until starting to soften. 

3. Add chilli, ginger, coriander and garlic, stir and cook for another 2 minutes or so.  
4. Season, pour in veg stock and reduce heat once it starts to simmer. Pop a lid on and leave for about 25 mins or until everything is nice and soft. 
5. Add cooked split peas (You don't have to do this seperately but I find it makes it less dominant if I do so). Warm through.
6. Blend to preferred consistency and pop back on the heat to warm through again a little, adjusting seasoning if necessary. 

Serving suggestion: amazing sour dough bread from Brick House Artisan Sourdough Bakery that I just discovered. It's amazing.

1 comment:

Julie said...

this looks like such a great soup recipe! thanks for sharing.