Name: Split pea and bell pepper soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 100g dried split peas; 1 Tbsp olive oil; 1 medium onion; 2 sticks of celery; 2 cloves garlic; 1 yellow bell pepper; 1 red bell pepper; 2 carrots; 1 teaspoon oregano; 1 teaspoon paprika; 1 pinch of chilli flakes; 200g ripe tomatoes; 1 bay leaf; 500 ml vegetable stock (approx.); 1 handful coriander or parsley leaves; salt & pepper to taste

Split pea and bell pepper soup

29 Apr 2022

by Wholeness

Prep Time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes

Background

This vegan, low-carb split pea and bell pepper soup is super healthy and hearty too. I used a smoked chilli & tomato stock pot by Knorr, but any vegetable stock cube or powder would work. Serve it with wholesome bread or low-carb alternative.

Ingredients

100g dried split peas
1 Tbsp olive oil
1 medium onion
2 sticks of celery
2 cloves garlic
1 yellow bell pepper
1 red bell pepper
2 carrots
1 teaspoon oregano
1 teaspoon paprika
1 pinch of chilli flakes
200g ripe tomatoes
1 bay leaf
500 ml vegetable stock (approx.)
1 handful coriander or parsley leaves
salt & pepper to taste

Instructions

Soak the split beans overnight in a large bowl of water. The next day, drain them and set aside.
Finely chop the celery, onion and garlic.
Thinly slice the carrots and bell peppers.
Heat the oil in a large pot over medium-high heat. Add onion, celery and garlic and gently sauté for 5 minutes.
Meanwhile, roughly chop the tomatoes.
Add the bell pepper & carrots to the pot, then the spices and stir for a minute before adding the chopped tomatoes, bay leaf and drained split beans.
Add the stock, bring to the boil, then put a lid on and turn down the heat. Gently simmer for 35-45 minutes until the split beans are soft. Add more stock if needed.
Turn off the heat and add the fresh herbs.
Using a stick blender, pulse the stew into thick, lumpy, textured soup (not smooth).
Serve warm.