Yellow split peas soup with spinach
This yellow split peas soup with spinach is healthy and hearty. If you have a pressure cooker, you could reduce the cooking time – you’ll need to cook it for about 15 minutes under pressure. Serve the soup with brown rice or sourdough bread. For a spicier version use chilli powder instead of paprika.
Ingredients
Method
- Soak the split peas overnight in a large bowl of water. The next day, drain them and set aside.
- Finely chop the celery, onion, ginger and garlic.
- Roughly chop the carrots.
- Heat the oil in a saucepan over medium-high heat. Add onion, celery, ginger and garlic and gently sauté for 5 minutes.
- Add the chopped carrots to the pan, then the tomato purée & spices. Stir for a minute, then add drained split peas and the stock.
- Bring to a boil, then put a lid on and turn down the heat. Gently simmer for 45 minutes until the split peas are soft. Add more stock if needed.
- When the peas are mushy, turn off the heat and add the fresh herbs.
- Using a stick blender, pulse the stew into textured soup.
- Add the spinach, reheat for a couple of minutes, then serve.