When it comes to comfort food, it's hard to beat a bowl of yellow split pea soup. It's one of those cozy and nourishing recipes that helps you through the coldest of days.
Sauté the prepared onions, carrots, celery, leeks and garlic cloves in the olive oil in a large pan on a medium-low heat until soft - around 10 minutes.
Sea Salt and Black Pepper | 8 cups Vegetable Stock
Season with sea salt and black pepper then add the drained split peas and vegetable stock.
Bring the soup to the boil then turn down the heat to a simmer for around 40 minutes or until all the peas are soft.
Stir often to prevent sticking and skim off the foam which the lentils form when cooking
Season again and carefully blend the soup using an immersion or countertop blender. Blend in batches for a smooth consistency if using a countertop blender.
Greek Yogurt | Chives, finely cut
Serve topped with dairy-free yoghurt and chives (optional)
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.